Description
This Garlic Shrimp with Quinoa recipe is a flavorful and healthy meal that combines succulent shrimp sautéed with aromatic garlic and spices, served over fluffy quinoa cooked in savory chicken broth. Finished with fresh lemon zest, juice, and parsley, it offers a perfect balance of protein, grains, and vibrant flavors, all ready in just 30 minutes.
Ingredients
Seafood
- 1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
Grains & Legumes
- 1 cup uncooked quinoa
Vegetables & Aromatics
- 1/3 cup finely chopped yellow onion (about half of 1 small onion)
- 3 cloves garlic (minced, about 1 tablespoon)
- 3 tablespoons fresh parsley (plus additional for serving)
- 1 large lemon
Oils & Fats
- 4 teaspoons extra-virgin olive oil (divided)
Spices & Seasonings
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon chili powder (divided)
- 1/4 teaspoon cayenne pepper
Liquids
- 2 cups low-sodium chicken broth
Instructions
- Sauté the Shrimp: In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium-high heat. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp turn pink and are cooked through, about 3 minutes. Immediately remove the shrimp to a plate to prevent overcooking.
- Cook the Aromatics: Heat the remaining 2 teaspoons olive oil in the same skillet. Add the chopped onion and cook until it begins to soften, about 5 minutes. Add the minced garlic and cook just until fragrant, approximately 30 seconds.
- Toast the Quinoa and Spices: Add the uncooked quinoa, cayenne pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon chili powder to the skillet. Stir well to coat the quinoa with the oil and spices, allowing it to brown slightly for 2 minutes.
- Cook the Quinoa: Pour in the chicken broth, then raise the heat to high and bring the broth to a boil. Once boiling, cover the skillet and reduce heat to a low simmer. Cook until the quinoa is tender, about 12 to 15 minutes. Uncover and fluff the quinoa with a fork.
- Finish and Serve: Zest the lemon directly into the pan with the quinoa. Juice the lemon and add the lemon juice along with the fresh parsley to the skillet. Toss everything to combine. Top the quinoa with the reserved shrimp and sprinkle with additional fresh parsley. Serve warm.
Notes
- Be careful not to overcook the shrimp; remove them from the skillet as soon as they turn pink to avoid rubbery texture.
- Using low-sodium chicken broth helps control the salt levels in the dish.
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the shrimp, or replace with sautéed mushrooms or tofu.
- Quinoa can be rinsed before cooking to remove any bitterness, though this step is optional.
- Adjust the amount of chili powder and cayenne pepper based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
