Garlic Shrimp with Quinoa
A quick and healthy one-pan meal featuring succulent shrimp sautéed with garlic and lemon, combined with protein-rich quinoa. This dish is both gluten-free and dairy-free, making it a nutritious and flavorful option for any dinner.
Equipment
- Large skillet with lid
- Mixing bowl
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined, tails on
- 4 cloves garlic minced
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 cup quinoa rinsed and drained
- 1 3/4 cups low-sodium chicken broth
- 1 lemon zested and juiced
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sprinkle with chili powder, cayenne pepper, and 1/4 teaspoon salt.
- Cook shrimp for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
- Add rinsed quinoa and cook, stirring constantly, for 1 minute to lightly toast.
- Pour in chicken broth and remaining 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
- Once quinoa is cooked, return shrimp to the skillet along with any accumulated juices. Stir in lemon zest, lemon juice, and chopped parsley.
- Serve immediately, garnished with additional lemon wedges and parsley if desired.
Notes
For a spicier kick, increase the amount of cayenne pepper. This dish pairs well with a simple green salad or steamed vegetables.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 1.5gCholesterol: 220mgSodium: 600mgFiber: 5gSugar: 2g
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