Garlic Butter Shrimp with Quinoa

Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 450

A quick and flavorful dish combining succulent shrimp with fluffy quinoa, infused with garlic and lemon for a bright, satisfying meal.

1 tablespoon unsalted butter
1 pound raw shrimp (thawed if frozen and deveined, tails off) (50-70 count per pound)
3 cloves garlic (minced)
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 cup uncooked quinoa (rinsed well)
1 ½ cups low sodium vegetable stock (or chicken stock)
2 teaspoons fresh lemon juice
¼ cup chopped fresh parsley
optional grated parmesan cheese (for serving)

Melt butter in a skillet, add shrimp and garlic, then season and cook until pink, about 2-3 minutes per side.
Remove shrimp and set aside. In the same skillet, add quinoa, lemon juice, and stock; bring to a boil.
Lower heat, cover, and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork.
Mix in parsley, reheat shrimp if needed, and serve topped with parmesan cheese.

Ensure not to overcook the shrimp for best texture and flavor.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: garlic, Quinoa, Shrimp