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Garlic Shrimp with Quinoa Recipe

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4 from 2 reviews

A quick and flavorful Garlic Shrimp with Quinoa recipe that combines tender shrimp sautéed with aromatic garlic and spices, served over fluffy, perfectly cooked quinoa infused with lemon zest and fresh parsley. This healthy and vibrant dish is ready in just 30 minutes, making it perfect for a nutritious weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 4 teaspoons extra-virgin olive oil (divided)
  • 1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
  • 1 teaspoon kosher salt (divided)
  • 1/2 teaspoon chili powder (divided)

Quinoa and Vegetables

  • 1/3 cup finely chopped yellow onion (about half of 1 small onion)
  • 3 cloves garlic (minced, about 1 tablespoon)
  • 1 cup uncooked quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth

Finishing Touches

  • 1 large lemon
  • 3 tablespoons fresh parsley (plus additional for serving)

Instructions

  1. Sauté the shrimp: In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium-high heat. Add the peeled and deveined shrimp and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon chili powder. Sauté the shrimp just until they turn pink and are cooked through, about 3 minutes. Immediately transfer the shrimp to a plate to prevent overcooking.
  2. Cook the aromatics: Using the same skillet, heat the remaining 2 teaspoons of olive oil over medium heat. Add the finely chopped yellow onion and cook until it begins to soften and become translucent, approximately 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds, stirring constantly to avoid burning.
  3. Prepare the quinoa: Add the uncooked quinoa to the skillet along with the cayenne pepper, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon chili powder. Stir well to coat the quinoa with oil and spices, allowing it to lightly toast and brown for about 2 minutes. This step enhances the nutty flavor of the quinoa.
  4. Simmer the quinoa: Pour in the low-sodium chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, cover the skillet tightly and reduce the heat to a low simmer. Let the quinoa cook until tender and all the broth is absorbed, roughly 12 to 15 minutes. Uncover and fluff the quinoa gently with a fork.
  5. Finish and serve: Zest the lemon directly into the skillet with the quinoa. Then cut the lemon in half and squeeze the juice into the pan along with 3 tablespoons of fresh parsley. Toss everything together to evenly distribute the flavors. Gently fold in the reserved shrimp, and sprinkle additional fresh parsley on top. Serve the dish warm.

Notes

  • Use peeled and deveined shrimp for convenience and better texture.
  • Adjust cayenne and chili powder to your preferred level of spiciness.
  • Low-sodium chicken broth helps control the saltiness of the dish; regular broth can be used but adjust salt accordingly.
  • Quinoa can be rinsed before cooking to reduce bitterness, though it isn’t specified here.
  • For a vegetarian version, substitute chicken broth with vegetable broth and replace shrimp with sautéed mushrooms or tofu.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/garlic-shrimp-with-quinoa-recipe/