Easy One Pot Garlic Shrimp Scampi Over Quinoa
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
5 Servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Easy One Pot Garlic Shrimp Scampi Over Quinoa
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This flavorful quinoa is topped with spicy shrimp cooked in garlic and lemon. It’s an impressive dish that you can make in no time. This recipe takes a healthy twist on the traditional shrimp scampi by replacing the pasta with quinoa, and the butter with olive oil. It’s gluten free and dairy free without skimping on the flavor.
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Ingredients
For The Shrimp
- 2 tablespoons olive oil
- 1 lb shrimp deveined and taken out of the shell
- 1 tablespoon minced garlic
- ⅛ teaspoon crushed red pepper flakes
- salt and black pepper to taste
- ½ teaspoon paprika
- ½ lemon squeezed
For The Quinoa
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ½ onion chopped finely
- ⅛ teaspoon crushed red pepper flakes
- 2 cups quinoa
- 1 cup good white wine
- 3 cups chicken broth
- zest from one lemon
- ½ lemon squeezed
- parsley
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Instructions
- In a large skillet, heat the olive oil over medium heat
- In a bowl, combine the shrimp, garlic, red pepper flakes, salt and pepper, and paprika. Stir until the shrimp is coated with all of the seasoning. Once the oil is warm place the shrimp in the skillet and cook over medium to medium high heat and stir so all sides of the shrimp cook evenly. Do this for about 5 minutes or until the shrimp are pink.
- Once the shrimp is cooked and the seasonings are starting to cook down in the pan squeeze ½ of the lemon juice into the pan to deglaze and stir the shrimp so the seasonings that were sticking to the pan coat the shrimp. Stir for about a minute and remove from the heat. Set shrimp aside for later.
- Without rinsing the pan, add 2 tablespoons of olive oil, garlic, onion, and red pepper flakes. Cook for about 4 minutes or until the onion is translucent. Then add the quinoa and stir for about a minute to let the quinoa toast.
- Add the white wine to deglaze the pan and then add the chicken broth, lemon zest and bring to a boil. Once it reaches a boil cover the pan and simmer for 15 minutes or until the quinoa is cooked. Once done squeeze ½ lemon juice over the quinoa and toss, top with shrimp and parsley and serve warm.
Nutrition Information
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Calories
460kcal
(23%)
Carbohydrates
49g
(16%)
Protein
29g
(58%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.004g
Cholesterol
149mg
(50%)
Sodium
640mg
(27%)
Potassium
730mg
(21%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
116IU
(2%)
Vitamin C
14mg
(16%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 149mg | 50% |
| Sodium | 640mg | 27% |
| Potassium | 730mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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