Hi, foodies! Let’s dive into a dish that’s both indulgent and guilt-free. Healthy Garlic Shrimp with Quinoa is your answer to a quick yet satisfying meal that doesn’t compromise on flavor or nutrition. Packed with juicy shrimp sautéed in garlic and a fluffy bed of protein-packed quinoa, this dish feels like a mini Mediterranean escape on a plate.
Perfect for busy weeknights or meal prep, it’s ready in under 30 minutes and is as wholesome as it is delicious. Whether you’re cooking for yourself, your family, or entertaining guests, this dish strikes the perfect balance between comfort food and health-conscious eating.
What makes this recipe even better? It’s versatile, bursting with fresh flavors, and effortlessly customizable. Keep it simple or jazz it up with extra veggies and herbs—it’s bound to become a staple in your rotation!
Recipe Highlights
Healthy Garlic Shrimp with Quinoa is a nutrient-packed powerhouse that’s as easy to make as it is delicious. The shrimp are pan-seared to perfection in garlic-infused olive oil, while the quinoa serves as a light yet hearty base. A sprinkle of lemon and fresh parsley takes it to the next level, making it fresh, bright, and completely irresistible.
Exciting Story
This recipe became a lifesaver on one of those chaotic weekday nights when time was short, but I wanted something nourishing and satisfying. My family adored it, and it quickly turned into a weekly tradition. My little one calls it “popcorn shrimp on quinoa clouds,” and my partner loves the burst of garlic and citrus. It’s now my go-to for when I need a no-fuss, feel-good meal.
Why This Healthy Garlic Shrimp with Quinoa?
A Perfect Blend of Flavor and Health
- Protein-Rich: Shrimp and quinoa are both excellent sources of protein, keeping you fuller for longer.
- Quick & Easy: Ready in just 25 minutes!
- Flavorful: Infused with garlic, olive oil, and fresh lemon juice.
- Customizable: Add veggies like spinach or cherry tomatoes for an extra nutritional boost.
Tips for the Best Garlic Shrimp and Quinoa
- Shrimp: Fresh shrimp work best, but frozen shrimp are a great time-saving option. Just thaw and pat them dry before cooking.
- Quinoa: Use chicken or vegetable broth instead of water for more flavor.
- Avoid Overcooking: Shrimp cook quickly! Remove them from the heat as soon as they turn pink and opaque.
- Extra Veggies: Toss in spinach, zucchini, or bell peppers for added nutrition.
Substitutions and Variations
- Protein: Swap shrimp for chicken, tofu, or scallops.
- Grains: Use brown rice, couscous, or farro instead of quinoa.
- Herbs: Add fresh basil, cilantro, or dill for a flavor twist.
- Spices: Experiment with cumin or smoked paprika for a deeper flavor.
Make a Healthier Version
- Lower Fat: Use a non-stick skillet and reduce the olive oil to 1 tablespoon.
- Lower Carb: Serve the shrimp over cauliflower rice instead of quinoa.
- Dairy-Free: Keep it dairy-free as written or sprinkle with nutritional yeast for a cheesy flavor.
Closing
And there you have it—Healthy Garlic Shrimp with Quinoa that’s as vibrant and flavorful as it is nourishing. It’s a dish that’s sure to impress, whether you’re making it for a quick lunch or a dinner with friends. Give it a try, and don’t forget to explore more of our healthy and delicious recipes!
Frequently Asked Questions
- Can I use frozen shrimp?
Absolutely! Just thaw and pat them dry before cooking. - What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I make this ahead of time?
Yes, you can prep the quinoa and cook the shrimp separately, then assemble when ready to eat. - How do I make it spicier?
Add more red pepper flakes or a dash of cayenne pepper. - Is quinoa necessary?
No, you can replace it with other grains or veggies like roasted sweet potatoes.
Healthy Garlic Shrimp with Quinoa
Description
Let’s dive into a dish that’s both indulgent and guilt-free. Healthy Garlic Shrimp with Quinoa is your answer to a quick yet satisfying meal that doesn’t compromise on flavor or nutrition.
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
- ½ teaspoon chili powder divided
- ⅓ cup finely chopped yellow onion about half of 1 small onion
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup uncooked quinoa
- ¼ teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tablespoons fresh parsley plus additional for serving
Instructions
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In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
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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.
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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.
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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.
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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.
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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.
Nutrition
- Serving Size: 1 of 4
- Calories: 343
- Sugar: 1g
- Fat: 9g
- Saturated Fat: 1g
- Fiber: 4g
