# What You’ll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper
→ Grains
07 - 1 cup cooked quinoa
→ Mediterranean Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 cup Kalamata olives, pitted and halved
11 - 1/2 cup red onion, thinly sliced
12 - 1 cup baby spinach or arugula
→ Tahini Sauce
13 - 1/4 cup tahini
14 - 2 tbsp fresh lemon juice
15 - 2 tbsp water, plus more as needed
16 - 1 clove garlic, minced
17 - 1/4 tsp ground cumin
18 - 1/4 tsp sea salt
→ Garnish
19 - 2 tbsp fresh parsley, chopped
20 - Lemon wedges for serving
# Directions:
01 - Cook quinoa according to package instructions and set aside to cool slightly.
02 - In a medium bowl, toss shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque. Transfer to a clean plate.
04 - In a small bowl, whisk together tahini, fresh lemon juice, water, minced garlic, ground cumin, and sea salt until smooth and creamy. Add more water if needed to reach desired consistency.
05 - Divide cooked quinoa among serving bowls. Layer baby spinach, cherry tomatoes, diced cucumber, Kalamata olives, and sliced red onion over the grains.
06 - Place sautéed shrimp on top of each bowl and drizzle generously with tahini sauce.
07 - Finish with fresh chopped parsley and serve immediately with lemon wedges on the side.
