# Garlic Shrimp with Quinoa

Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: American
- Category: Soup
- Language: en

## 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)

## Instructions

1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of olive oil over medium-high heat.
2. Add 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. Heat 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. Add the quinoa, cayenne, and remaining salt and chili powder. Stir to coat and let brown for 2 minutes.
5. Pour 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. Zest the lemon directly into the pan, add the lemon juice and parsley, and toss to combine.
7. Add the reserved shrimp and sprinkle with fresh parsley. Serve warm

## Equipment

- large nonstick skillet with a tight-fitting lid
- citrus juicer
- measuring 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

## Source

- Original video: https://www.wellplated.com/garlic-shrimp-with-quinoa/
- Recipe page: https://www.cliprecipe.com/recipe/4c841e1c-cd90-482a-ba1e-bba3a7db891e
- Extracted: 2025-01-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt