Mediterranean Grilled Shrimp Bowl
Made with Italian Vinaigrette

Mediterranean Grilled Shrimp Bowl

Made with Italian Vinaigrette

Mediterranean Grilled Shrimp Bowl

Marinated in BRIANNAS Italian Vinaigrette Dressing, this Mediterranean grilled shrimp skewers bowl recipe is as easy as can be. You just need 20 minutes and you’ll have a perfect light meal in no time!

Ingredients:

  • 16 large shrimp, peeled & deveined
  • 2 tablespoons parsley
  • 1 cup BRIANNAS Italian Vinaigrette Dressing, divided
  • Salt and pepper to taste
  • 1 pint cherry tomatoes, halved
  • 2 small lemons
  • 1 small cucumber, seeded, halved & sliced
  • 4 cups cooked quinoa
  • ¼ red onion, sliced
  • ½ cup feta

Directions:

  1. Skewer shrimp on 4 sticks. In a shallow pan or sealable bag, cover shrimp in ¾ cup of BRIANNAS Italian Vinaigrette Dressing. Allow shrimp to marinate for an hour or more.
  2. Toss tomatoes, cucumber, red onion, parsley, and remaining ¼ cup of BRIANNAS Italian Vinaigrette Dressing in a bowl. Salt and pepper to taste. Put in fridge to marinate.
  3. When you are ready to eat, remove shrimp from marinade and sprinkle with salt and pepper. Grill shrimp over medium-high heat for 2-3 minutes each side. Shrimp are done when they turn pink and curl. Do not overcook.
  4. While shrimp are cooking, use one lemon to season quinoa. Salt and pepper to taste. Slice the other lemon to garnish bowls.
  5. Divide ingredients in four and assemble bowls, topping with feta. For extra flavor, add another drizzle of BRIANNAS Italian Vinaigrette Dressing. Enjoy!

COOK TIME: 10 Minutes

PREP TIME: 10 Minutes

SERVES: 4

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Ingredients:

  • 16 large shrimp, peeled & deveined
  • 2 tablespoons parsley
  • 1 cup BRIANNAS Italian Vinaigrette Dressing, divided
  • Salt and pepper to taste
  • 1 pint cherry tomatoes, halved
  • 2 small lemons
  • 1 small cucumber, seeded, halved & sliced
  • 4 cups cooked quinoa
  • ¼ red onion, sliced
  • ½ cup feta
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Directions:

  1. Skewer shrimp on 4 sticks. In a shallow pan or sealable bag, cover shrimp in ¾ cup of BRIANNAS Italian Vinaigrette Dressing. Allow shrimp to marinate for an hour or more.
  2. Toss tomatoes, cucumber, red onion, parsley, and remaining ¼ cup of BRIANNAS Italian Vinaigrette Dressing in a bowl. Salt and pepper to taste. Put in fridge to marinate.
  3. When you are ready to eat, remove shrimp from marinade and sprinkle with salt and pepper. Grill shrimp over medium-high heat for 2-3 minutes each side. Shrimp are done when they turn pink and curl. Do not overcook.
  4. While shrimp are cooking, use one lemon to season quinoa. Salt and pepper to taste. Slice the other lemon to garnish bowls.
  5. Divide ingredients in four and assemble bowls, topping with feta. For extra flavor, add another drizzle of BRIANNAS Italian Vinaigrette Dressing. Enjoy!

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