From paprika-spiced shrimp to crispy, golden halloumi, this vibrant Mediterranean bowl is loaded with colors and textures. It’s a fresh and filling meal that’s easy to prep ahead or serve family-style.
Ingredients
- 2 cups tri-color quinoa
- 1 lemon
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 (16 oz) bag peeled and deveined raw large shrimp, thawed
- 1 cup chopped seedless cucumber
- 1 cup chopped tomatoes
- 1 cup chopped roasted red bell peppers, drained
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 5 tbsp olive oil, divided
- 1 (8 oz) pkg halloumi, cut into ¼"-thick slices
- 2 cups chopped butter lettuce leaves
- ½ cup Taste of Inspirations® Cucumber Dill Tzatziki
Steps
- Cook quinoa according to package directions. Into a medium bowl, grate zest from lemon. Add garlic and paprika and season with salt and pepper. Add shrimp and toss to evenly coat. Set aside.
- Into a large bowl, squeeze 1 tablespoon juice from lemon. Add cucumber, tomatoes, red peppers, parsley and mint. Drizzle with 2 tablespoons oil and season with salt and pepper. Toss to combine and set vegetable-herb salad aside.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. In batches if needed, add halloumi and cook until golden brown, 3 to 5 minutes per side. Transfer to large plate.
- To same nonstick skillet, heat remaining 2 tablespoons oil over medium-high. Add paprika-spiced shrimp in a single layer and cook until opaque, 2 to 3 minutes per side.
- Cut remaining lemon into wedges. Toss vegetable-herb salad once more. Divide quinoa, lettuce and vegetable-herb salad among bowls. Top with shrimp and halloumi slices. Dollop each bowl with tzatziki and serve with lemon wedges.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Family Friendly
- January February 2026
- high protein
- bowl recipe
- nutritious
- Weeknight meal
- greek inspired
- Mediterranean
- Guiding Stars
- healty