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Bowl of Mediterranean quinoa bowl

Mediterranean Shrimp Quinoa Bowls Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Mediterranean
  • Diet: Gluten Free


These Mediterranean shrimp quinoa bowls are a light, easy, and delicious dinner that’s perfect for summer nights. 


  • 1 1/2 cups quinoa
  • 1 lb. raw shrimp
  • 1/4 cup olive oil
  • 1/4 cup lemon juice (about one lemon)
  • 1 large tsp. of dijon mustard
  • 1 Tbsp oregano
  • 1/2 tsp salt
  • pepper to taste
  • 12 oz. jar roasted red peppers
  • 1 medium cucumber
  • 5 oz. bag of herb salad mix
  • 46 oz. feta cheese crumbles


  1. Prepare quinoa according to package instructions.
  2. Thaw shrimp if necessary.
  3. In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
  4. Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
  5. Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You’ll know it’s done when it turns pink and curls up.)
  6. Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.


  • Shrimp: If you can’t find raw shrimp, simply thaw it and cook just until shrimp is warmed through.
  • Cucumber: I always recommend persian or english cucumbers. They are a bit more expensive, but don’t need to be peeled and have a slightly sweeter taste that I prefer over conventional cucumbers.
  • Herb salad mix: This is simply a bagged salad mix with fresh herbs. If you can’t find that, use whatever salad greens look good!

Keywords: shrimp quinoa bowl, shrimp and quinoa bowl, Mediterranean quinoa bowl