As Easy As Apple Pie

Garlic Shrimp and Quinoa

Are you looking for a super quick, yet flavorful dinner this week? I have the perfect recipe for you!

This Garlic Shrimp and Quinoa is a dinner favorite for busy nights! It requires minimal ingredients, it’s healthy, gluten-free and, best of all, it’s ready in about 30 minutes!

garlic shrimp and quinoa in a cast iron pan

Healthy garlic shrimp with quinoa

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.

It’s an easy 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.

A note about key ingredients

  • Shrimp – You can use fresh or frozen. If fresh, peel and devein the shrimp or save yourself some work and buy shrimp that’s been peeled and deveined. I like to keep the tails on, but you can definitely remove them. If using frozen shrimp, make sure that you thaw them completely in the fridge before starting the recipe! You’ll also want to pat them dry with paper towels to ensure they are fully dry before cooking! 
  • Quinoa – I love quinoa! it’s high in protein, contains essential amino acids, and is gluten-free. Quinoa has a bitter coating that 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.
  • Garlic – You can adjust the amount of fresh minced garlic based on your personal preferences.
  • Vegetable stock – I used 1/2 teaspoon of my homemade vegetable stock powder. You can use chicken broth or even water.

Find the printable recipe with measurements below.

How to make this shrimp and quinoa recipe

This quinoa shrimp recipe is easy and takes only 35 minutes to prepare.

Cook the quinoa, after 15 minutes start cooking the shrimp, then mix everything together. Finish the dish with a drizzle of lemon juice, and a sprinkle of fresh chopped parsley.

Serve this shrimp and quinoa with a side salad and enjoy a flavorful, low-calorie, meal.

Recipe variations

This recipe is incredibly flexible, so feel free to add in whatever you love most.

  • Here are some suggestions from our readers: add in some bell peppers, sautéed mushrooms, extra garlic, chopped tomatoes, or kale.
  • You can also add some broccoli, asparagus, corn, and black beans.
  • Swap the quinoa for any grain, such as rice, barley, farro, or couscous.

How to store and reheat leftovers

  • To store: Store leftovers in an airtight container in the refrigerator for up to two days. 
  • To reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30-second increments, stopping to stir each time. 

Frequently Asked Questions

What kind of shrimp should I buy?

Buy peeled and deveined shrimp if you can. It will make the preparation process so much faster!

How long do I cook the shrimp?

Shrimp cooks super quickly, all you need is about 2-3 minutes per side! Once they turn pink and opaque, they are done. If you cook shrimp for too long, they will become rubbery.

Is this dish spicy?

There’s a little kick from the chili powder, but it’s a spice level that most people can handle. If you prefer, just season it with salt and pepper instead.

If you make this recipe, please leave a feedback and rating in the comment section below. I always love hearing how it turns out for you! ♡

garlic shrimp and quinoa in a cast iron pan and a spoon.

More easy shrimp recipes we love

Zucchini Noodles with Garlic Shrimp

Shrimp Tacos with Mango Salsa

More healthy quinoa recipes

Healthy Quinoa Fried Rice

Quinoa Breakfast Bowl

Fall Harvest Salad

garlic shrimp and quinoa in a cast iron pan
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(5 stars) 40 ratings

Garlic Shrimp and Quinoa

A simple, healthy, and gluten-free dinner ready in 35 minutes. Only 260 calories per serving


For the quinoa:

  • ½ tablespoon extra virgin olive oil
  • ½ onion finely chopped
  • 1 clove garlic minced
  • ½ teaspoon chili powder
  • 1 cup (190 g) uncooked quinoa
  • salt and pepper
  • 2 cups (475 ml) low-sodium vegetable stock
  • 2 tablespoons fresh parsley finely chopped

For the shrimp:

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

You will also need:

  • fresh parsley finely chopped
  • juice of half lemon



  • In a fine-meshed strainer, rinse the quinoa under cold running water.
  • Heat the olive oil in a large pot over medium heat.
  • Add the onion, garlic, and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
  • Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.
  • Sautee for 1 minute, then add the broth.
  • 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.


  • 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.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • 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.


  • To store –  Leftovers can be refrigerated for up to 2 days.
  • To reheat – Gently reheat leftovers in a nonstick skillet on the stovetop over medium-low heat or in the microwave. 


Serving: 1 portion, Calories: 266 kcal, Carbohydrates: 36.1 g, Protein: 16 g, Fat: 6.4 g, Saturated Fat: 0.8 g, Cholesterol: 60.2 mg, Sodium: 168 mg, Fiber: 3 g, Sugar: 0.6 g
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