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If you're looking for a dish that combines health, flavor, and convenience, look no further than Zesty Lemon Garlic Shrimp & Quinoa Delight. This vibrant recipe not only tantalizes the taste buds but also serves as a perfect example of modern, health-conscious cooking. With succulent shrimp paired with fluffy quinoa, all enveloped in a zesty lemon-garlic sauce, this dish is sure to become a staple in your kitchen.

30-Minute Lemon Garlic Shrimp and Quinoa

Discover the delicious Zesty Lemon Garlic Shrimp & Quinoa Delight, a perfect blend of health, flavor, and convenience! This vibrant dish features succulent shrimp sautéed in a zesty lemon-garlic sauce, served over fluffy quinoa, making it an ideal choice for busy weeknights or meal prep. Packed with protein and nutrients, it’s gluten-free and suitable for various dietary preferences. Elevate your cooking with this easy, nutritious recipe that’s sure to impress!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth or water

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon smoked paprika

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

¼ cup fresh parsley, chopped (for garnish)

Instructions
 

Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and set aside.

    Sauté Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.

      Add Shrimp: Add the shrimp to the skillet, season with salt, black pepper, smoked paprika, and red pepper flakes. Cook for about 2-3 minutes on one side until they turn pink.

        Lemon Zest & Juice: Flip the shrimp, then add lemon zest and juice. Sprinkle in the cherry tomatoes and baby spinach. Cook for an additional 2-3 minutes, stirring occasionally, until shrimp are fully cooked and spinach is wilted.

          Combine & Serve: Once both the quinoa and shrimp are cooked, fluff the quinoa with a fork and serve it on plates. Top with the lemon garlic shrimp mixture. Drizzle with the remaining tablespoon of olive oil and garnish with fresh parsley.

            Enjoy: Serve immediately while warm and savor the zesty flavors!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4