Description
A flavorful and healthy meal featuring garlicky shrimp paired with fluffy quinoa, enhanced by fresh lemon and parsley. This dish is quick to prepare, combining lean protein with nutritious whole grains for a balanced dinner option.
Ingredients
Scale
Shrimp and Seasoning
- 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
- 3 cloves garlic, minced (about 1 tablespoon)
- ⅓ cup finely chopped yellow onion (about half of 1 small onion)
- ¼ teaspoon cayenne pepper
- 3 tablespoons fresh parsley, plus additional for serving
- 1 large lemon
Quinoa
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
Instructions
- Prepare the quinoa: Rinse 1 cup of uncooked quinoa under cold water until the water runs clear to remove any bitterness. In a medium saucepan, combine rinsed quinoa and 2 cups low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the shrimp: In a bowl, toss peeled and deveined shrimp with ½ teaspoon kosher salt and ¼ teaspoon chili powder, ensuring each shrimp is well-coated. This seasoning gives the shrimp a balanced spicy and savory flavor.
- Cook the aromatics: Heat 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat. Add finely chopped yellow onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
- Cook the shrimp: Add the seasoned shrimp to the skillet with the onions and garlic. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque. Sprinkle the remaining ½ teaspoon kosher salt, ¼ teaspoon chili powder, and ¼ teaspoon cayenne pepper over the shrimp during cooking to build layers of flavor. Do not overcrowd the pan to ensure even cooking.
- Add lemon and parsley: Remove the skillet from heat and squeeze the juice of one large lemon over the shrimp. Stir in 3 tablespoons of chopped fresh parsley to add a bright, herbal note. Toss gently to combine all flavors.
- Combine and serve: Plate the fluffy quinoa and top with the garlic shrimp mixture. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately while warm for the best taste and texture.
Notes
- Rinsing quinoa removes its natural coating called saponin, which can be bitter.
- Adjust cayenne pepper amount based on your spice preference.
- Use low-sodium chicken broth to control salt content, or substitute with vegetable broth for a vegetarian option.
- Serve with steamed or roasted vegetables for a complete meal.
- Fresh lemon juice is key to balancing the richness of the shrimp and olive oil.
Keywords: garlic shrimp, quinoa, healthy dinner, low sodium, easy shrimp recipe, quick meal, low salt seafood