Smoky Paprika Shrimp and Grain Bowls with Cucumber Feta Salad

These smoky paprika shrimp and grain bowls come together in just 15 minutes, making them an ideal weeknight dinner. The shrimp are quickly seared with a savory paprika blend, then tossed with a warm microwavable grain mix and a splash of chicken stock for extra flavor.

Top each bowl with a crunchy pickled cucumber salad, crumbled feta cheese and a drizzle of smoky red pepper crema. Serve with warm pita halves for scooping up every last bite. It’s a balanced, satisfying meal that feels special without the fuss.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and finely dice the cucumber.
2. In a small bowl, combine the diced cucumber with half the sherry vinegar (use all for 4 servings), a drizzle of olive oil, salt and pepper. Set aside to pickle.
3. Pat the shrimp dry and season with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the shrimp, half the oregano and half the savory paprika blend (use all for 4 servings). Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes.
4. While the shrimp cooks, massage the grain blend package to break up any clumps. Partially open the package and microwave for 60-90 seconds.
5. Add the microwaved grains, chicken stock concentrate and 1 tablespoon water to the pan with the shrimp. Cook, stirring, until the grains are warmed through, about 1 minute.
6. Wrap the pitas in a damp paper towel and microwave until warm, 30-60 seconds.
7. Divide the shrimp and grains between shallow bowls. Drain the cucumber salad and spoon it over the top. Garnish with crumbled feta and a drizzle of smoky red pepper crema. Tear the pitas in half and serve on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking. Adjust cooking time as needed.

What can I substitute for the grain blend?

Any quick-cooking grain like couscous, quinoa or rice will work. Cook according to package directions before adding to the pan.

Is the red pepper crema spicy?

It has a mild smoky heat. If you prefer more spice, add a dash of hot sauce or cayenne pepper.