Garlic Butter Shrimp with Quinoa
A quick and flavorful dish combining succulent shrimp with fluffy quinoa, infused with garlic and lemon for a bright, satisfying meal.
Ingredients
Main Ingredients
- 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)
Instructions
- 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.
Notes
Ensure not to overcook the shrimp for best texture and flavor.