Garlic Shrimp and Quinoa

Garlic Shrimp and Quinoa – a simple, healthy, and gluten-free shrimp recipe for busy nights!

Healthy doesn’t have to be flavorless and boring! This garlic shrimp and quinoa recipe is not only a quick and tasty meal but is also filled with nutrition.

A touch of chili powder and cayenne give it zest, lemon juice keeps it fresh, and a generous handful of fresh garlic brings the recipe to life. Quinoa is high in protein, contains essential amino acids, and is gluten-free. It also cooks quickly and best of all, it’s delicious.

Remember, when you’re working with quinoa, don’t skip the rinse! Quinoa has a bitter coating which needs to be rinsed away before use. Place it in a fine-meshed strainer and run cold water over it while gently rubbing the seeds together in your hands.

This garlic shrimp and quinoa recipe is easy and takes only 35 minutes to prepare. Start by cooking the quinoa with garlic, onion, and chili powder, then add the broth. While the quinoa is cooking, cook the shrimp, then mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh parsley.

It’s a quick meal to whip up on a weeknight as a nice light dinner, but impressive enough to serve when you have guests. You can also prepare it the night before and have lunch ready for the next day. You will have a protein-packed, healthy, and – most importantly – delicious lunch.

Serve the garlic shrimp and quinoa with a salad and enjoy a flavorful, low-calorie, meal.

For more easy Shrimp Recipes, be sure to check out my Zucchini Noodles with Garlic Shrimp and Shrimp Tacos with Mango Salsa.

And more healthy Quinoa Recipes: Healthy Quinoa Fried Rice, Quinoa Breakfast Bowl, and Apple Kale Quinoa Salad

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5 from 27 votes

Spicy Garlic Shrimp and Quinoa

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

 

Course: Main Dish

Servings:4

Garlic Shrimp and Quinoa - a simple, healthy and gluten-free dinner ready in 35 minutes. Only 260 calories per serving

Ingredients

For the quinoa:

• ½ tablespoon extra virgin olive oil
• ½ onion finely chopped
• 1 clove garlic minced
• ½ teaspoon chili powder
• 1 cup (190 grams) uncooked quinoa
• salt and pepper
• 2 cups (500 ml) low-sodium vegetable stock
• 2 tablespoons fresh parsley finely chopped

For the shrimp:

• ½ tablespoon extra virgin olive oil
• ½ lb (225 grams) raw tail-on shrimp peeled and deveined
• 1 clove garlic finely chopped
• ¼ teaspoon chili powder
• salt and pepper

You will also need:

• fresh parsley finely chopped
• juice of half lemon

Instructions

Quinoa:

1. In a fine-meshed strainer, rinse the quinoa under cold running water.
2. Heat the olive oil in a large pot over a medium heat.
3. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
4. Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.
5. 
6. Sautee for 1 minute, then add the broth.
7. Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is cooked and tender. Remove from heat, add the parsley, and mix well.

Shrimp:

1. While quinoa is cooking, cook the shrimp. Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper, and sautee until no longer translucent.

2. 
3. Add the garlic and cook until fragrant.
4. Mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.

Nutrition Information

Amount per serving (1 portion) — Calories: 250, Fat: 7g, Saturated Fat: 1g, Cholesterol: 58mg, Sodium: 168mg, Carbohydrates: 33g, Fiber: 4g, Sugar: 2g, Protein: 17g

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