On the days when my to-do list is the longest, I’m extra grateful for an easy, healthy dinner recipe like this Healthy Garlic Shrimp with Quinoa.
Occupied days call for suppers with fast prep, basic fixings, and significant group satisfying abilities.It’s far and away superior when those dinners are additionally nutritious, filling, and totally heavenly.
This sound garlic shrimp formula checks all the crates and is here to help hold the pressure down and beneficial routines up.
- ONE PAN. Everything cooks in a similar skillet, including the quinoa. Less dishes = glad gourmet expert.
- Fast and Easy. This basic shrimp dish is prepared in a short time.
- Protein-Packed. On account of the quinoa (which is both a total protein and an entire grain) and shrimp (a lean wellspring of protein), this supper is ultra fulfilling.
Try not to be tricked by the short fixing line up or straight-forward prep.Like another of my #1 garlic shrimp dishes, Garlic Shrimp Pasta, this sound shrimp formula is a genuine expert in the craft of less is more.A hint of stew powder and cayenne give the formula zing, lemon juice keeps it new, and as the name recommends, a liberal small bunch of new garlic rejuvenates the formula.
This garlic shrimp with quinoa was roused by the exemplary kinds of shrimp scampi (which have likewise enlivened other sound shrimp and vegetable plans like this Healthy Shrimp Scampi with Zucchini Noodles). I made a couple of significant trades to ease up the formula and make it more satisfying.The garlic, lemon, and parsley exemplary to scampi are staying put, yet I supplanted the margarine with olive oil and excluded the pasta for quinoa to help make this an all the more low-calorie shrimp formula’.
Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.
Ingredients
- 4 teaspoons extra-virgin olive oil divided
- 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
- 1 teaspoon kosher salt divided
- 1/2 teaspoon 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 teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tablespoons fresh parsley plus additional for serving
Instructions
- 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.
Notes
- 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. I 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.
