Ready in: 30 minutes · Serves: 4 · Technique: Sautéing · Storage: Airtight in the refrigerator for up to 3 days.
Quick Answer
A delightful and nourishing dish combining garlic shrimp with quinoa that will impress your holiday guests.
As the fall season settles in here in New York City, the air is filled with rich aromas and a sense of warmth that beckons us to the kitchen. Whether you're gearing up for an upcoming Thanksgiving feast or preparing for holiday gatherings, I want to share a delightful recipe that is not only nourishing but also elegant enough to impress your guests: Garlic Shrimp Quinoa.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights or special occasions.
- Packed with protein and healthy grains, making it a nutritious choice.
- Beautiful presentation with vibrant colors that will impress your guests.
- Great for meal prep and leftovers, keeping well in the fridge.
- Adaptable to various dietary needs with simple ingredient substitutions.
Ingredients
Gather the following ingredients for a delicious Garlic Shrimp Quinoa dish:
Shrimp and Quinoa
- 1 pound large shrimp, peeled and deveined
- 1 cup quinoa, rinsed
Broth and Aromatics
- 2 cups chicken or vegetable broth
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to your spice preference)
Vegetables and Seasoning
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 lemon, zested and juiced
How to Make Garlic Shrimp Quinoa (Step-by-Step)
Follow these steps for a perfect Garlic Shrimp Quinoa that is bursting with flavor.
Step 1: Prepare the Quinoa
Start by placing the rinsed quinoa and chicken or vegetable broth into a medium saucepan. Bring it to a boil over medium heat. Once it comes to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes. The moment the quinoa absorbs the broth, a nutty aroma will fill your kitchen, signaling that it's ready. Fluff it gently with a fork and set it aside to cool slightly.
Step 2: Sauté the Shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. As the oil shimmers, add the minced garlic and red pepper flakes, stirring them together and allowing the garlic to turn a light golden color. This is when the kitchen really starts to come alive with that irresistible garlicky fragrance.
Next, add the shrimp to the skillet in a single layer. Cook them for about 2-3 minutes per side, until they turn pink and opaque. Avoid overcrowding the pan; this ensures they cook evenly and achieve that caramelized exterior that's bursting with flavor.
Step 3: Combine it All
Once the shrimp are perfectly cooked, stir in the halved cherry tomatoes, letting them heat through for a minute or so. Then, add the quinoa, lemon zest, and lemon juice to the skillet. Toss everything together with the remaining olive oil and add salt and pepper to taste. The combination of flavors is lively, with the shrimp and tomatoes making a lovely contrast against the earthy quinoa.
Step 4: Garnish and Serve
Remove the skillet from heat and sprinkle the freshly chopped parsley over the top. Serve this vibrant garlic shrimp quinoa warm, and watch culinary magic unfold at your table as you gather around with friends and family during the upcoming holiday season.
Common Mistakes to Avoid
- Not rinsing quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, which can taste bitter.
- Overcooking the shrimp: Shrimp can become rubbery if cooked too long. Watch them closely as they turn pink and curl up.
- Skipping the lemon zest: The lemon zest adds essential brightness to the dish-don't omit it!
Tips and Tricks for Success
- For a spice boost, consider adding sautéed bell peppers or spinach for extra color and nutrients.
- Use frozen shrimp if fresh isn't available; just ensure they are cleaned before adding them to the skillet.
- If you're preparing this for a larger gathering, you can easily double the recipe and serve it in a large bowl for a buffet-style meal.
Variations
- Swap quinoa for couscous or rice for a different texture.
- Add in seasonal vegetables like zucchini or bell peppers for added nutrition.
- Use different proteins such as chicken or scallops instead of shrimp.
- Experiment with spices by adding cumin or paprika for a unique flavor profile.
How to Serve
- Serve warm in a large bowl for family-style dining.
- Garnish with extra parsley and lemon wedges for a fresh presentation.
- Pair with a light salad or crusty bread to complete the meal.
- Drizzle with additional olive oil or a balsamic glaze for extra flavor.
Make Ahead and Storage
- Make Ahead: Prepare the quinoa and sauté the shrimp in advance, then combine before serving.
- Storage: Store leftover garlic shrimp quinoa in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
- Freezing: Not recommended, as the texture of the shrimp may change when thawed.
Recipe Notes / What I Learned
While testing this recipe, I discovered just how adaptable quinoa can be. It seamlessly absorbs flavors and elevates simple dishes into culinary delights. I also learned that even a touch of lemon zest can transform a dish, making it feel fresh and inviting.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 40g carbs · 10g fat
Recipe by:
Quick and Delicious Garlic Shrimp Quinoa
Ingredients
Equipment
Method
- Start by placing the rinsed quinoa and chicken or vegetable broth into a medium saucepan. Bring it to a boil over medium heat. Once it comes to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes. Fluff it gently with a fork and set aside to cool slightly.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the minced garlic and red pepper flakes, stirring together until the garlic turns a light golden color. Then, add the shrimp in a single layer and cook for about 2–3 minutes per side until they turn pink and opaque.
- Once the shrimp are cooked, stir in the halved cherry tomatoes, letting them heat through for a minute. Then, add the quinoa, lemon zest, and lemon juice to the skillet. Toss everything together with the remaining olive oil and season with salt and pepper to taste.
- Remove the skillet from heat and sprinkle chopped parsley over the top. Serve warm.
Notes
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and clean them before cooking.
2. How do I know when the shrimp are cooked properly?
The shrimp are done when they turn pink and opaque. They should also curl slightly, indicating they are cooked through.
3. Can I make this recipe ahead of time?
While it's best enjoyed fresh, you can prepare the quinoa and shrimp separately in advance and then combine them just before serving.
4. What can I use as a substitute for quinoa?
For a different grain, you could substitute quinoa with couscous, farro, or even brown rice, keeping in mind that cooking times may vary.
5. Is it possible to make this dish vegetarian?
Yes, simply omit the shrimp and use extra vegetables, such as bell peppers and spinach, or substitute the shrimp with chickpeas for added protein.
