Go Back
Are you looking for a quick yet delicious dinner option that ticks all the boxes for flavor and nutrition? Look no further than Zesty Lemon Garlic Shrimp & Quinoa Delight. This dish brings together the bright, tangy notes of fresh lemon, the robust aroma of garlic, and the tender, juicy texture of shrimp, creating a culinary experience that is both satisfying and invigorating. With its delightful combination of flavors, this recipe is not only a treat for your taste buds but also a nourishing choice that can easily fit into a busy weeknight schedule.

30-Minute Lemon Garlic Shrimp and Quinoa

Looking for a quick and flavorful dinner idea? Try Zesty Lemon Garlic Shrimp & Quinoa Delight! This nutritious dish combines protein-packed shrimp with fluffy quinoa, all enhanced by the bright notes of lemon and the robust flavor of garlic. Perfect for busy weeknights, it’s not only easy to make but also a treat for your taste buds. With its beautiful presentation and healthy ingredients, this meal is sure to impress your family and guests alike!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth (or water)

1 pound shrimp, peeled and deveined

4 cloves garlic, minced

1 medium lemon (zest and juice)

3 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust for spice preference)

Sea salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and let it sit, covered, for an additional 5 minutes to enhance the texture.

    Prepare the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic. Sauté for about 30 seconds, stirring frequently, until the garlic is golden and fragrant, but be careful not to let it burn.

      Season the Shrimp: Incorporate the shrimp into the skillet with the sautéed garlic. Sprinkle the shrimp with smoked paprika, red pepper flakes, sea salt, and freshly ground black pepper. Sauté for 2-3 minutes, stirring occasionally, until the shrimp turn a lovely pink color and are cooked through.

        Add Lemon Flavor: After the shrimp are fully cooked, add the freshly squeezed lemon juice and zest. Stir well to ensure the shrimp are thoroughly coated in the zesty mixture, allowing the flavors to meld for about 1 minute.

          Incorporate Tomatoes: Gently fold in the halved cherry tomatoes into the skillet with the shrimp. Allow the tomatoes to heat through for about 2 minutes, stirring occasionally until they are warmed but still firm.

            Combine Ingredients: Fluff the cooked quinoa with a fork and add it directly into the skillet. Toss everything together, ensuring the quinoa is evenly distributed and well combined with the shrimp and tomatoes. Taste and adjust the seasoning with additional salt and pepper, if needed.

              Serve: Remove the skillet from heat and sprinkle generously with freshly chopped parsley. Serve immediately on plates, with lemon wedges on the side for an extra burst of citrus flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the dish in shallow bowls or on a large platter. Add a few sprigs of fresh parsley as a garnish atop the quinoa for an appealing touch, and arrange lemon wedges artistically around the dish for a vibrant look. Enjoy!