1In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of olive oil over medium-high heat.
2In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of olive oil over medium-high heat.
3In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of olive oil over medium-high heat.
4Add 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.
5Add 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.
6Add 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.
7Heat 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).
8Heat 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).
9Heat 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).
10Add the quinoa, cayenne, and remaining salt and chili powder. Stir to coat and let brown for 2 minutes.
11Add the quinoa, cayenne, and remaining salt and chili powder. Stir to coat and let brown for 2 minutes.
12Add the quinoa, cayenne, and remaining salt and chili powder. Stir to coat and let brown for 2 minutes.
13Pour 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.
14Pour 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.
15Pour 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.
16Zest the lemon directly into the pan, add the lemon juice and parsley, and toss to combine.
17Zest the lemon directly into the pan, add the lemon juice and parsley, and toss to combine.
18Zest the lemon directly into the pan, add the lemon juice and parsley, and toss to combine.
19Add the reserved shrimp and sprinkle with fresh parsley. Serve warm
20Add the reserved shrimp and sprinkle with fresh parsley. Serve warm
21Add the reserved shrimp and sprinkle with fresh parsley. Serve warm
Ingredients
4 teaspoons extra-virgin olive oil
4 teaspoons extra-virgin olive oil
4 teaspoons extra-virgin olive oil
1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
1 pound raw tail-on shrimp (26–30 count, peeled and deveined)
1 teaspoon kosher salt
1 teaspoon kosher salt
1 teaspoon kosher salt
0.5 teaspoon chili powder
0.5 teaspoon chili powder
0.5 teaspoon chili powder
0.33 cup finely chopped yellow onion (about half of 1 small onion)
0.33 cup finely chopped yellow onion (about half of 1 small onion)
0.33 cup finely chopped yellow onion (about half of 1 small onion)
3 cloves minced garlic (about 1 tablespoon)
3 cloves minced garlic (about 1 tablespoon)
3 cloves minced garlic (about 1 tablespoon)
1 cup uncooked quinoa
1 cup uncooked quinoa
1 cup uncooked quinoa
0.25 teaspoon cayenne pepper
0.25 teaspoon cayenne pepper
0.25 teaspoon cayenne pepper
2 cups low-sodium chicken broth
2 cups low-sodium chicken broth
2 cups low-sodium chicken broth
1 large lemon
1 large lemon
1 large lemon
3 tablespoons fresh parsley (plus additional for serving)
3 tablespoons fresh parsley (plus additional for serving)
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