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Garlic Shrimp with Quinoa

Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Calories: 343
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  2. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  4. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  6. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Notes

  • To ensure perfectly cooked shrimp, look for a vibrant pink color and a slight curl; avoid overcooking, as they can become rubbery in texture.
  • For a more flavorful quinoa, rinse it thoroughly under cold water before cooking to remove any residual saponins, which can impart a bitter taste.
  • If you're short on time, you can use pre-cooked shrimp; just add them to the skillet at the end to heat through, reducing your overall cooking time.
  • Feel free to swap the chicken broth with vegetable broth for a lighter, vegetarian option that still delivers great flavor.
  • This dish can be stored in the refrigerator for up to three days; reheat gently in the microwave or on the stovetop with a splash of broth to prevent dryness.