Mediterranean Shrimp with Grain and Greens is a hearty and healthy meal.
If you’re a fan of grain bowls, you’ll love this easy button version. In this recipe, a container of deli salad, such as antipasto or Greek olive salad, does double duty. The flavorful oil coats the shrimp before it’s sauteed. Then, the salad ingredients add Mediterranean flair to the grain of your choice. Sauteed bell pepper, onion, and spinach add color and healthy goodness. A sprinkle of feta and a squeeze of lemon finish this easy meal.
Mediterranean Shrimp with Grain and Greens
Tips and Tweaks
The Hy-Vee version of this recipe is called Mediterranean Shrimp with Quinoa Fried “Rice.” It uses quinoa, which is a great protein-rich grain. I had some quick-cooking barley, peas, and lentils left over from my Minestrone with a Twist recipe. So, I decided to use this instead. I think quinoa would also be a lovely option and probably crisps up a little more than the this mixture did. Both are a source of protein, as is farro, another option to consider. If high protein isn’t as important, you could also give cooked, chilled rice a try.
Deli Salad Options—The Hy-Vee recipe called for a container of Greek Feta salad. I ended up with a container of antipasto salad, which was a mixture of olives and mushrooms. So, I added crumbled feta to the dish at the end.
Seasoning Shrimp—I also added a sprinkle of oregano and crushed red pepper because my deli salad seemed light on seasoning. A dash of garlic powder on the shrimp or some chopped garlic added to the pepper and onion saute is another idea.
Meal Prep Theme
This recipe was part of a “Meal Prep” article featuring various options. The idea behind this concept is to cook a batch of healthy food and divide it among a few meals. I enjoyed a few servings, and then froze the rest in single-serving containers. A perfect option for a party of one!
Additional Heaty Grain-Based Meals
Here are a few other tasty recipes featuring hearty, healthy grains.
Mediterranean Shrimp with Grain and Greens
Ingredients
- 1 cup Quick Cook Barley Peas and Lentils (see notes for other grain options)
- 3 cups chicken or vegetable broth (adjust amount based on grain selection)
- 1 lb. Jumbo peeled & deveined raw shrimp thawed
- 1/2 tsp. oregano
- 1/4 tsp. crushed red pepper or more to taste
- 7- oz. Greek feta, olive, or antipasto salad
- 4 tbsp. olive oil divided
- 3/4 c. chopped red onions
- 3/4 c. chopped bell peppers I used red and yellow
- 2 c. tightly packed baby spinach (chop if spinach is large)
- 1/3 c. crumbled feta or more, as desired.
- Fresh lemon juice for serving
Instructions
- Cook grain of choice according to package directions using broth. Drain any excess liquid and spoon into a wide, shallow bowl. Place in refrigerator until chilled.
- Pat cleaned shrimp dry with paper towels; place in a medium bowl. Drain deli salad in a colander set over the bowl with shrimp. Gently toss shrimp with salad marinade to coat. Sprinkle with oregano and crushed red pepper and toss again.
- Heat a large nonstick skillet over medium heat. Add shrimp mixture; cook for 2-3 minutes or until shrimp is cooked through. Transfer shrimp mixture to a clean medium bowl; set aside.
- Heat 2 Tbsp. olive oil in the same skillet over medium-high heat. Add red onions and peppers; cook for 3 to 5 minutes or until softened, stirring often (I cover them for a minute or two to help them soften.)
- Add remaining 2 Tbsp. oil to the vegetables in the skillet. Add the chilled, cooked grain; cook for 2 to 3 minutes or until grain begins to crisp slightly, stirring occasionally. Add shrimp and spinach toss and cook another minute to rewarm shrimp and slightly wilt spinach. Top with crumbled feta and serve with lemon wedges.
Notes
The original recipe used 2 cups of white quinoa. Other options include farro, bulger, or rice. Adjust the amount of broth to the package directions for your selected grain.
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Mediterranean Shrimp with Grain and Greens – Its Thyme 2 Cook