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Green Tahini Shrimp Bowls

Nutty barley tossed in a zippy green tahini sauce, lemony sumac-roasted cauliflower and shrimp, and pops of crunchy pine nuts are the makings of our Green Tahini Shrimp Bowls - our new favorite way to do healthy. Make everything and serve the day of or pack it up and keep in the fridge to serve thought the week. 
Course Main Course
Cuisine American
Keyword tahini bowls, shrimp bowls, green tahini sauce
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 4 people
Calories 498kcal
Author Nicole
Cost $25


  • sheet pan
  • Saucepan
  • blender


  • 1 cup cooked barley, farro, quinoa or brown rice
  • 1 medium head cauiflower, cut into medium florets (see notes)
  • 3 tbsp + 2tsp olive oil, divided
  • 1 1/2 teaspoon kosher salt, divided
  • 1 tbsp sumac, divided
  • 1/2 tsp smoked paprika, divide
  • 1/4 tsp black pepper, divided
  • 1 lb large shrimp, peeled and deveined
  • 1 cup baby spinach
  • 2 tbsp toasted pine nuts

Green Tahini

  • 1/4 cup tahini
  • 1/4 cup lime juice
  • 1/8 cup + 1 tbsp water
  • 2 tsp honey
  • 1/4 tsp kosher salt
  • 1 medium jalapeno, seeds and stems removed
  • 2 tbsp olive oil
  • 1 large garlic clove
  • 3/4 cup cilantro


  • Preheat oven to 425 degrees. First cook the barley, farro or quinoa.
  • In a small bowl, combine 1 teaspoon salt, sumac, paprika, and black pepper.
  • While you prep the cauliflower, add the pine nuts to a large rimmed baking sheet. Place in the oven tor 1-3 minutes until toasted, DO NOT BURN. Remove from the pan and set aside.
  • While the barley cooks, cut the cauliflower in medium florets if you haven't already. You want each floret to have a flat surface so they can roast properly on the pan. Add the cauliflower to a large bowl. Drizzle with two tablespoons plus two teaspoons of olive oil. Use hands to coat the cauliflower evenly.
  • Sprinkle the cauliflower with 1 tablespoon of the spice mixture. Use hands to evenly coat the cauliflower. Spread the cauliflower out flat side down on a large rimmed baking sheet. Make sure the florets aren't too close together. Roast in the oven for 20 minutes until they are caramelized on the bottom.
  • While the cauliflower is roasting, season the shrimp and make the tahini sauce. Add shrimp to the same bowl you use to coat the cauilflower in oil and seasoning. Add remaining tablespoon olive oil to the shrimp. Toss until coated. Sprinkle with remaining spice mixture. Toss until evenly coated.
  • To make the tahini sauce. Place all the ingredients in a blender. Blend until smooth. Add more water if you want a looser sauce. Season to taste with salt and pepper.
  • When the cauliflower has roasted for 20 minutes. Remove from the oven. Push the cauliflower to one side and add the shrimp to the empty side. Place back in the oven for five minutes or until shrimp are cooked through.
  • To assemble. Toss the warm or room temperature barley with spinach, 1/4 cup of the tahini sauce, and remaining 1/2 teaspoon salt. Season to taste with salt and pepper. Spoon some of the barley in a bowl. Top with cauliflower and shrimp. Drizzle with tahini sauce. Sprinkle with pine nuts. Garnish with extra cilantro.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 27g | Protein: 30g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1957mg | Potassium: 736mg | Fiber: 6g | Sugar: 6g | Vitamin A: 928IU | Vitamin C: 82mg | Calcium: 237mg | Iron: 5mg