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Garlic Shrimp with Quinoa

30m
Serves 4
wellplated.com

Garlic Shrimp with Quinoa

wellplated.com
30m
Serves 4

Directions

  1. 1In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of olive oil over medium-high heat.
  2. 2Add the shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder, and sauté until pink and cooked through (about 3 minutes). Remove the shrimp to a plate.
  3. 3Heat the remaining olive oil in the skillet, add the onion, and cook until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
  4. 4Add the quinoa, cayenne, and remaining salt and chili powder. Stir to coat and let brown for 2 minutes.
  5. 5Pour in the chicken stock, bring to a boil, then reduce heat and simmer until the quinoa is tender (12-15 minutes). Fluff with a fork.
  6. 6Zest the lemon directly into the pan, add the lemon juice and parsley, and toss to combine.
  7. 7Add the reserved shrimp and sprinkle with fresh parsley. Serve warm

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon chili powder
  • 0.33 cup finely chopped yellow onion (about half of 1 small onion)
  • 3 cloves minced garlic (about 1 tablespoon)
  • 1 cup uncooked quinoa
  • 0.25 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley (plus additional for serving)

Equipment

large nonstick skillet with a tight-fitting lidcitrus juicermeasuring spoons

Tips

  • Use frozen shrimp that have little to no preservatives.
  • For the perfect quinoa, check out How to Cook Quinoa.
  • If you like spicy food, add an extra dash of cayenne for more heat.
  • To store leftovers: refrigerate for up to 3 days.
  • To reheat leftovers: gently reheat in a nonstick skillet or microwave.
  • To freeze leftovers: freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the shrimp may change, but it will still taste great.
  • Serve with vegetables (zucchini, broccoli, asparagus), salad, or bread

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