I was in the mood for a healthy salad for dinner and created Shrimp Shawarma Bowls. And I'm so happy that I did. My family loved the rice and lettuce topped with shrimp coated in spices and garlic, surrounded by roasted eggplant and red onions, tomatoes, and a scrumptious white sauce. Oh, and the easiest chickpea salad, yup a salad in a salad. This dinner was deliciously flavourful with so many goodies; it was awesome. This fun, build your bowl dinner, was a hit, and I can't wait to make it again!
Ingredients for Shrimp Shawarma Bowl:
Shrimp:
1 pound shrimp
1/4 cup olive oil
juice of 1 lemon
3 cloves garlic, minced
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
pinch of cinnamon
dash cayenne
shredded lettuce
2 cups cooked white jasmine rice
grape tomatoes, optional
Chickpea Salad:
1-15 ounce can chickpeas
1 English cucumber, peeled, seeded and diced
1 tablespoon chopped basil
1/4 cup of olive oil
2 tablespoons red wine vinegar
1 teaspoon white pepper
3/4 teaspoon kosher salt
Eggplant:
1 pound eggplant, diced
1 tablespoon + 2 teaspoons of olive oil
Kosher salt
black pepper
Onions:
2 red onions, halved and sliced
1 tablespoon of shrimp marinade
1 teaspoon of oil
White Sauce:
1 cup Greek yogurt
5 cloves of garlic, minced
juice of 1 lemon
kosher salt
black pepper
Time-Saving Tips: Most of this recipe can be prepared in advance. Combine the sauce and marinade up to a few hours in advance. The onions and eggplants can be eaten at room remperature so feel free to roast them a an hour serving.
Let's see what we need.
We're ready to cook.
Prepare the marinade for the shrimp. Mix the black pepper, cumin, smoked paprika, turmeric, cinnamon, cayenne, and salt. Stir in the oil and set aside.
Combine the ingredients for the white sauce, set aside, or refrigerate.
Now for the chickpea salad. Mix the olive oil, red wine vinegar, salt, and pepper. Add the chickpeas, diced cucumber, and basil in a bowl. Mix in the dressing.
Stir the oil, salt, and pepper into the eggplant. Toss the onions with 1 teaspoon of the shrimp marinade and 1 teaspoon of salt. Transfer the vegetables to the same parchment-lined sheet pan. Transfer the pan to a preheated 425 degree oven. Cook for 10 minutes, toss and return to the oven. Roast another 10-15 minutes.
Place the shrimp in a baggie and add the marinade.
Coat a nonstick pan with cooking spray. Add the shrimp by scooping each one out of the bag to a hot pan; discard the marinade. The shrimp is ready when pink on both sides. Now you are prepared to build your bowl. I like to start with rice and lettuce and then go from there.
They're ready! Shrimp Shawarma Bowls are so delicious and fun to eat. If you're lucky enough to have some leftovers, it's great for lunch.
Enjoy!
Shrimp Shawarma Bowl:
Shrimp:
1 pound shrimp
1/4 cup olive oil
juice of 1 lemon
3 cloves garlic, minced
3/4 teaspoon cumin
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
pinch of cinnamon
dash cayenne
shredded lettuce
2 cups cooked white jasmine rice
grape tomatoes, optional
Chickpea Salad:
1-15 ounce can chickpeas
1 English cucumber, peeled, seeded and diced
1 tablespoon chopped basil
1/4 cup of olive oil
2 tablespoons red wine vinegar
1 teaspoon white pepper
3/4 teaspoon kosher salt
Eggplant:
1 pound eggplant, diced
1 tablespoon + 2 teaspoons of olive oil
Kosher salt
black pepper
Onions:
2 red onions, halved and sliced
1 tablespoon of shrimp marinade
1 teaspoon of oil
White Sauce:
1 cup Greek yogurt
5 cloves of garlic, minced
juice of 1 lemon
kosher salt
black pepper
Prepare the marinade for the shrimp. Mix the black pepper, cumin, smoked paprika, turmeric, cinnamon, cayenne, and salt. Stir in the oil and set aside.
Combine the ingredients for the white sauce, set aside, or refrigerate.
Now for the chickpea salad. Mix the olive oil, red wine vinegar, salt, and pepper. Add the chickpeas, diced cucumber, and basil in a bowl. Mix in the dressing.
Stir the oil, salt, and pepper into the eggplant. Toss the onions with 1 teaspoon of the shrimp marinade and 1 teaspoon of salt. Transfer the vegetables to the same parchment-lined sheet pan. Transfer the pan to a preheated 425 degree oven. Cook for 10 minutes, toss and return to the oven. Roast another 10-15 minutes. Place the shrimp in a baggie and add the marinade.
Coat a nonstick pan with cooking spray. Add the shrimp by scooping each one out of the bag to a hot pan; discard the marinade. The shrimp is ready when pink on both sides. Now you are prepared to build your bowl. I like to start with rice and lettuce and then go from there.
Time-Saving Tips: Most of this recipe can be prepared in advance. Combine the sauce and marinade up to a few hours in advance. The onions and eggplants can be eaten at room temperature so feel free to roast them a an hour serving.