Garlic Shrimp with Quinoa is easy, quick, and delicious! This is a healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavors.
Healthy Garlic Shrimp with Quinoa Recipe by ERIN CLARKE
This healthy garlic shrimp recipe checks all the boxes and is here to help keep the stress down and good habits up.
- ONE PAN. Everything cooks in the same skillet, including the quinoa.
- Quick and Easy. This simple shrimp dish is ready in 30 minutes.
- Protein-Packed. Thanks to the quinoa (which is both a complete protein and a whole grain) and shrimp (a lean source of protein), this meal is ultra satisfying.
A touch of chili powder and cayenne give the recipe zest, lemon juice keeps it fresh, and as the name suggests, a generous handful of fresh garlic brings the recipe to life.
How to Make Garlic Shrimp with Quinoa:
This garlic shrimp with quinoa was inspired by the classic flavors of shrimp scampi (which have also inspired other healthy shrimp and vegetable recipes.
The garlic, lemon, and parsley are classic to scampi, butter with olive oil, and omitted the pasta in favor of quinoa to help make this a more low-calorie shrimp recipe.
- Shrimp. Shrimp is healthy to eat as part of a balanced diet, cooks quickly, and tastes incredible with the other flavors in this dish. For easy prep, you’ll want to use raw, tail-on shrimp that’s been peeled and deveined. Shrimp are low in calories, so they can be good for you if you are trying to lose weight (always consult with your doctor).
- Quinoa. This powerhouse grain is high in protein (7 grams per serving), contains essential amino acids, and is gluten free. Unlike many whole grains, quinoa cooks quickly (20 minutes), and best of all, it’s delicious.
- Sauté the shrimp with salt and chili powder.
- Sauté the onion and garlic. Add the quinoa and remaining spices, stirring to combine. Pour in the stock, and bring everything to a boil. Reduce to a simmer, cooking until the quinoa is tender.
- Stir in the lemon zest, juice, and parsley. Add the shrimp. DIG IN!
How to Store and Reheat Garlic Shrimp with Quinoa:
- 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. 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.
Garlic Shrimp with Quinoa
- 4 tsp extra virgin olive oil, divided
- 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
- 1 tsp kosher salt, divided
- 1/2 tsp chili powder, divided
- 1/3 cup finely chopped yellow onion, about half of 1 small onion
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup uncooked quinoa
- 1/4 tsp cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tbsp fresh parsley, plus additional for serving
- 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.
- 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. 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.