Garlic Shrimp and Quinoa
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
413 kcal
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Course
Main Course, Salad
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Cuisine
American
Garlic Shrimp and Quinoa
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This shrimp and quinoa is an easy, healthy recipe simply made with fresh garlic, bell peppers, creamy avocado, cilantro and seasoned with a hint of Mexican spices for a light lunch or dinner.
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Ingredients
- 1 cup dry quinoa cooked by package directions
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil separated (or coconut oil or avocado oil)
- 3 cloves garlic minced
- 1 pound Shrimp
- 1 large bell pepper I use ⅓ cup of each - red, yellow, orange
- ¼ cup fresh cilantro I like more
- 1 avocado diced
- salt and pepper to taste
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Instructions
- Cook the cup of quinoa per package directions in a pan on the stovetop. After cooking, place it in a large bowl and set aside.
- Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
- Add one tablespoon of olive oil to a large skillet over medium high heat.
- Add in the minced garlic and shrimp and cook for about 2 minutes on each side. until fully cooked. Set aside.
- Dice the bell peppers and avocado and place it in the bowl with the cooked quinoa.
- Then add the shrimp and chopped cilantro and salt and pepper to taste and toss to combine.
Notes
- Be careful not to overcook the shrimp. Just cook them until they are opaque and a light pink color. You may need to cook them longer depending on the size of your shrimp.
- Rinse the quinoa before cooking
- Let the flavors meld for up to 2-3 hours in the refrigerator.
- Cut the shrimp into smaller pieces if you'd like more shrimp in each bite.
- Storing Leftovers
- Refrigerate: Store this quinoa and shrimp recipe in the refrigerator in an airtight container for up to 2 days.
- Freeze: You can freeze it as well in an airtight container for up to 2-3 months. Just be aware the shrimp may be a little softer after you thaw it.
- Use a different kind of quinoa. Red quinoa or tri-colored quinoa are just as delicious.
- Although I like using raw veggies, you can also sauté the bell peppers too.
- Add in a favorite bean like black beans, kidney beans or chickpeas.
- Give it a squirt of fresh lemon juice or lime juice.
- Add a little heat by adding a pinch of red pepper flakes or cayenne pepper.
- Use other favorite vegetables to it too. Try it with broccoli florets, zucchini, asparagus, sliced scallions or spinach too. You can sauté the veggies as well if you prefer.
Nutrition Information
Show Details
Serving
1serving
Calories
413kcal
(21%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
183mg
(61%)
Sodium
152mg
(6%)
Potassium
909mg
(26%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
1828IU
(37%)
Vitamin C
59mg
(66%)
Calcium
111mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 183mg | 61% |
| Sodium | 152mg | 6% |
| Potassium | 909mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 1828IU | 37% |
| Vitamin C | 59mg | 66% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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