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5.0 from 9 votes

Garlic Shrimp and Quinoa

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 413 kcal
Course: Main Course , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
  3. Add one tablespoon of olive oil to a large skillet over medium high heat. 
  4. Add in the minced garlic and shrimp and cook for about 2 minutes on each side. until fully cooked. Set aside.
  5. Dice the bell peppers and avocado and place it in the bowl with the cooked quinoa.
  6. 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

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

% 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.