Mediterranean Shrimp Power Bowl

Fresh, colorful, and packed with Mediterranean flavor.

INGREDIENTS

(4 servings)

  • 1½ lb (680 g) large shrimp, peeled and deveined

  • 2 tbsp extra virgin olive oil

  • Zest and juice of 1 lemon

  • 2 garlic cloves, minced

  • 2 tsp dried oregano

  • Salt and black pepper

  • Bowl

  • 2 cups cooked brown rice

  • 2 cups baby arugula

  • 2 cups Mediterranean roasted vegetables (zucchini, eggplant & red peppers)

  • ½ cup marinated artichoke hearts, quartered

  • ⅓ cup Kalamata olives, halved

  • ¼ cup crumbled feta (optional)

  • ¼ cup hummus

  • Fresh parsley

  • Lemon wedges

METHOD

Preheat oven to 425°F.

  • Toss the zucchini, eggplant, and red peppers with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes, turning halfway, until tender and lightly caramelized.

  • Toss the shrimp with olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Let marinate for 10 minutes.

  • Heat a large skillet over medium-high heat.

  • Cook the shrimp for 2–3 minutes per side, until pink and just cooked through.

  • Spread hummus in the bottom of each bowl.

  • Add the brown rice, arugula, roasted vegetables, artichoke hearts, and Kalamata olives.

  • Top with the shrimp, sprinkle with feta (if using) and fresh parsley, then serve with lemon wedges.

  • Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.

WHY IT NOURISHES

Shrimp provides lean protein, while colorful vegetables add fiber and a variety of nutrients. Brown rice adds satisfying whole-grain carbohydrates, and hummus brings creaminess and additional plant-based protein and fiber. Together, it’s a balanced bowl designed to keep nourishing food simple, flavorful, and satisfying.

MAKE IT YOUR WAY

Protein: Swap shrimp for salmon, tofu, chicken, or chickpeas.
Grain: Use quinoa, farro, or your favorite grain instead of brown rice.
Vegetables: Use what you have—zucchini, peppers, eggplant, mushrooms, or seasonal vegetables.
Greens: Swap arugula for spinach or mixed greens.

CAROLINA’S KITCHEN TIP

Roast extra vegetables while the oven is already on. Store them in the refrigerator and use them the next day in another bowl, with eggs, or as a quick side.

One prep, more than one meal.

MEAL PREP & STORAGE

Prep the roasted vegetables, brown rice, and hummus ahead and store separately in the refrigerator. Cook the shrimp fresh when possible. Leftover cooked shrimp can be refrigerated in an airtight container for up to 3 days. Assemble the bowl when ready to eat.