Ingredients
Scale
- 1 cup quinoa (white, red, or tri-color, rinsed thoroughly under cold water to remove any bitterness from saponins)
- 2 cups vegetable broth or water (broth adds more flavor to the quinoa)
- 1 tablespoon olive oil (extra virgin, for a robust flavor base)
- 1.5 lbs large shrimp (about 21–25 count per pound, peeled and deveined, tail on or off based on preference)
- 4–6 cloves garlic (minced, adjust to your love for garlic – we love a lot!)
- 2 tablespoons unsalted butter (adds richness and helps create a luscious sauce; can be substituted with more olive oil for dairy-free)
- 1/4 teaspoon red pepper flakes (or more, to taste, for a gentle kick of heat)
- Juice of 1 large lemon (freshly squeezed, for brightness)
- 1 teaspoon lemon zest (adds an intense citrusy aroma and flavor)
- 1/4 cup fresh parsley (chopped, for garnish and fresh, herby notes)
- Salt and freshly ground black pepper (to taste, for seasoning both quinoa and shrimp)
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. The quinoa grains will look slightly translucent with a little “tail” (the germ) spiraling out. Once cooked, remove from heat, keep covered, and let it sit for 5 minutes. Then, fluff with a fork.
- Prepare the Shrimp: While the quinoa is cooking, prepare the shrimp. If your shrimp are frozen, ensure they are fully thawed. Pat the peeled and deveined shrimp thoroughly dry with paper towels; this is crucial for getting a good sear. Season the shrimp generously with salt and freshly ground black pepper.
- Sauté Aromatics: In a large skillet or pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the minced garlic and red pepper flakes. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to burn the garlic, as it will turn bitter.
- Cook the Shrimp: Add the seasoned shrimp to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and curl into a “C” shape. Overcooked shrimp will be tough, so watch them closely.
- Create the Sauce: Once the shrimp are cooked, reduce the heat to low. Add the unsalted butter (if using) to the pan, allowing it to melt and mingle with the garlic and shrimp drippings. Stir in the fresh lemon juice and lemon zest. Let it bubble gently for about a minute, scraping up any browned bits from the bottom of the pan – these are packed with flavor!
- Combine and Garnish: Remove the skillet from the heat. Add the cooked, fluffed quinoa to the skillet with the shrimp and garlic lemon sauce. Toss gently to combine everything, ensuring the quinoa is lightly coated with the sauce. Stir in most of the chopped fresh parsley, reserving a little for garnish.
- Serve: Taste and adjust seasoning if necessary, adding more salt, pepper, or a squeeze of lemon juice to your liking. Serve immediately, garnished with the remaining fresh parsley.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 22g
- Fiber: 7g
- Protein: 45g