Go Back
Shrimp and Quinoa Recipe

Shrimp and Quinoa Recipe

A quick and flavorful shrimp and quinoa recipe made with tender garlic-seasoned shrimp, fluffy quinoa, colorful vegetables, fresh lemon, and herbs. It’s an easy, satisfying weeknight dinner that comes together in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 cup quinoa rinsed thoroughly
  • 2 cups vegetable or chicken broth
  • 1 pound shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 medium bell pepper diced
  • ½ medium red onion diced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium lemon juiced
  • ¼ cup fresh parsley chopped

Instructions
 

  • Prepare the Quinoa: Rinse the quinoa thoroughly under cool running water. Add it to a medium saucepan with the broth. Bring to a gentle boil, then reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is tender. Fluff gently with a fork.
  • Season the Shrimp: Pat the shrimp dry with paper towels. Place them in a bowl and season with paprika, Italian seasoning, red pepper flakes, salt, black pepper, and minced garlic. Toss gently until evenly coated.
  • Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and red onion. Cook until the vegetables begin to soften. Add the remaining garlic and cook briefly until fragrant.
  • Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for a few minutes on each side, turning once, until the shrimp are pink, opaque, and cooked through. Avoid overcooking.
  • Add the Quinoa: Add the cooked quinoa to the skillet with the shrimp and vegetables. Gently toss everything together until the ingredients are evenly combined and the quinoa has absorbed the flavorful juices.
  • Finish With Lemon and Fresh Herbs: Remove the skillet from the heat. Squeeze fresh lemon juice over the shrimp and quinoa, then sprinkle with chopped fresh parsley. Gently toss and taste, adjusting the seasoning if needed.
  • Serve Warm: Divide the shrimp and quinoa among serving bowls. Garnish with additional fresh parsley and lemon wedges. Serve immediately while warm.

Notes

 
  • Use properly thawed shrimp: Pat the shrimp dry before seasoning so they cook evenly and develop better flavor.
  • Rinse the quinoa well: Rinsing helps remove its natural coating and gives the quinoa a cleaner, nuttier taste.
  • Don't overcook the shrimp: Remove them from the heat as soon as they turn pink and opaque to keep them tender and juicy.
  • Finish with fresh lemon: Add lemon juice and fresh parsley just before serving for a bright, fresh flavor that balances the savory shrimp and quinoa.
 

Nutrition Facts

 
  • Calories: 425 kcal
  • Protein: 32 g
  • Carbohydrates: 43 g
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 720 mg
 
These are estimates and can vary depending on the exact shrimp, broth, seasoning, and ingredient brands used.