You Only Need 35 Minutes to Make This Delicious Shrimp and Quinoa Dish
Our lemon garlic shrimp recipe may sound fancy, but we promise that it’s beyond simple to make: it only takes five minutes of prep work and 25 minutes of cooking time.
You can whip up this recipe as a quick and easy dinner to enjoy hot off the stovetop, or pop it in an airtight container and serve it cold for a light and refreshing lunch. Better yet, you can double or triple the recipe and stash some away in your freezer as a simple meal prep lunch or dinner option.
Pro tip: if you want to cut down your cooking time even more, you can seek out pre-cooked quinoa (look for it in your grocery store’s freezer or prepared foods section).
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Broiled Lemon Garlic Shrimp with Quinoa, Tomatoes, and Spinach
Lightly seasoned shrimp top a filling, lemony, quinoa pilaf in this easy weeknight supper.
½lemon divided use
- 2 garlic cloves
- 1 cup cherry tomatoes
- ¼ cup dry quinoa
- 2 tsp. olive oil divided use
- 3 cups baby spinach
- 4 oz. large shrimp raw, peeled and deveined
- 5 leaves fresh basil
Use a microplane to zest the lemon, or use a vegetable peeler or small sharp knife to remove only the yellow part of the peel and finely chop. Set aside. Juice lemon over a small bowl. Set aside.
Finely chop garlic and halve cherry tomatoes; set aside.
Cook quinoa according to package instructions.
When quinoa is fully cooked, add remaining 1 tsp. olive oil, 1 tsp. lemon juice, ½ tsp. lemon zest, finely chopped garlic, and spinach. Stir to combine, cover, and cook 1 minute over medium heat until spinach is wilted. Stir in tomatoes; set aside.
Preheat broiler on high. Line a baking sheet with foil.
Place peeled, deveined shrimp in a bowl; add 1 tsp. olive oil, 1 tsp. lemon juice, and salt to taste, if desired.
Arrange shrimp on prepared baking sheet and broil on high for 3 to 4 minutes or until shrimp are pink and firm.
Serve quinoa mixture onto a plate, top with shrimp and garnish with torn basil leaves and crushed red pepper flakes, if desired.
- Seek out pre-cooked quinoa in the freezer or prepared food section to speed prep time!
- Feel free to swap in other greens for spinach, such as baby kale, arugula, or Swiss chard.
- The Nutrition Facts box below provides estimated nutritional information for this recipe.
Shrimp and Quinoa: Simple, Yet Satisfying!
While the ingredients list is pretty basic, it’s intentional. You don’t need a lot to make a stand out meal! We balanced the flavorful acids of lemon juice and grape tomatoes with spicy hot pepper flakes, and added in a touch of healthy fat in the form of olive oil. You’ll notice we chose to forgo the butter (a common ingredient in lemon garlic shrimp recipes) in favor of the heart-healthier choice.
And though many grain bowls use rice as a base, our recipe features quinoa, a pseudocereal with a wide range of nutritional benefits. It has nearly double the protein of rice (one cup of cooked quinoa contains 8 grams!) and a dose of fiber (you’ll get 5 grams in one cup).
To bump up the nutritional value of this recipe even more, our shrimp and quinoa bowl includes four full cups of spinach per serving, which adds loads of vitamins A and K, as well as minerals like iron and calcium.
All in all, this healthy and filling meal meal serves up 35 grams of protein and 10 grams of fiber in a tidy 402-calorie package. That means it’ll keep you full and satisfied until your next meal and help your muscles recover from your latest workout.