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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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 343 kcal
Course:
Main Course
Cuisine:
American
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
- ½ teaspoon chili powder divided
- ⅓ cup finely chopped yellow onion about half of 1 small onion
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup uncooked quinoa
- ¼ teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tablespoons fresh parsley plus additional for serving
Instructions
- In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- TO STORE. Leftovers can be refrigerated for up to 3 days.
- TO REHEAT. Gently reheat leftovers in a nonstick skillet on the stovetop over medium-low heat or very gently in the microwave. I also like to squeeze a little fresh lemon juice over the top.
- TO FREEZE. Freeze garlic shrimp with quinoa in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor.
Nutrition Information
Serving
1(of 4)
Calories
343kcal
(17%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
286mg
(95%)
Potassium
514mg
(15%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
379IU
(8%)
Vitamin C
25mg
(28%)
Calcium
207mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 343kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Potassium | 514mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 25mg | 28% |
| Calcium | 207mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.