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Recipe by:

Elena SMITH

Quick and Delicious Garlic Shrimp Quinoa

A delightful and nourishing dish combining garlic shrimp with quinoa that will impress your holiday guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Shrimp and Quinoa
  • 1 pound large shrimp, peeled and deveined
  • 1 cup quinoa, rinsed
Group: 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)
Group: Vegetables and Seasoning
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste
  • 1 lemon zested and juiced

Equipment

  • Medium saucepan
  • Large skillet
  • Fork

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the skillet from heat and sprinkle chopped parsley over the top. Serve warm.

Notes

Common mistakes include not rinsing quinoa, overcooking shrimp, and skipping lemon zest. Ensure to avoid these for best results!