Name: Lemon-Garlic Shrimp with Herbed Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup dry quinoa; 2 cups low-sodium chicken broth (or water); 2 tbsp olive oil; 4 garlic cloves, minced; 1 lemon, zested and juiced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1/2 tsp red pepper flakes; Salt and pepper, to taste

Lemon-Garlic Shrimp with Herbed Quinoa

miradu

This Lemon-Garlic Shrimp with Herbed Quinoa is the perfect high-protein, low-calorie dinner for a cool California night. Plump shrimp are quickly seared with garlic and a touch of heat, then brightened with fresh lemon. The herbed quinoa provides a nutty, fluffy base and soaks up the citrusy pan juices, delivering maximum flavor in every bite. Balancing salt, acid, and heat ensures each forkful is vibrant and satisfying, while using simple, fresh ingredients keeps this dish weeknight-friendly. You'll love the punchy flavors, gorgeous color, and how easy it is to meet your protein goal without sacrificing taste.

Ingredients

Instructions

Rinse quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and stir in parsley and basil.
While quinoa cooks, pat shrimp dry and season with salt, pepper, and half of the lemon zest.
Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté 1 minute until fragrant.
Add shrimp in a single layer. Cook 2 minutes per side or until pink and just cooked through.
Remove skillet from heat. Add lemon juice and remaining zest, tossing shrimp to coat well.
Divide herbed quinoa between two plates. Top with shrimp and any pan juices. Garnish with extra herbs and a wedge of lemon if desired.