Garlic Shrimp with Quinoa
Courtesy of its unfortunate position at the beginning of the workweek, Monday can be demoralizing. It’s the day when my to-do list is the longest, the respite of Saturday is furthest away, and I’m more prone to stress in general. This week, I’m determined to improve my Monday ’tude with the help of a shift in perspective and this easy, healthy dinner recipe, Garlic Shrimp with Quinoa.
Yes, Monday is the beginning of a new week, which means we have a long haul to Friday night. It also means that it’s a NEW WEEK. We can flip the page! Monday is a fresh start and a chance to reset our intentions and behaviors.
Behaviors like….all of the dip I ate last night. And tacos. And ribs. And boozy brownies (recipe for that outrageousness coming soon).
Ben and I hosted a party to watch The Big Game, and while half of the guests were more into the commercials than the football, everyone was into the food, even Ben. The man who cooks but once a year slow-roasted five pounds of ribs. They were outstanding. Obviously, I needed show my appreciation and encourage his kitchen activity by inhaling as many as possible. It was the noble, supportive thing to do.
Fast forward to today. My hair smells like a mix of barbecue sauce and buffalo dip, we don’t have a fresh vegetable in the house, and my to-list is growling at me with the ferociousness of a mama bear protecting her cubs…except her cubs are named “Laundry” and “Giant Mail Pile” and (worst of all) “Tax Prep.”
Garlic Shrimp with Quinoa – An Easy, Healthy Shrimp Recipe for Busy Nights
Today is Monday, which means that we have a fresh start to the week. To help keep the stress down and healthy habits up, I have the ideal recipe for your dinner tonight. It’s a healthy Garlic Shrimp with Quinoa that cooks entirely in ONE pan (including the quinoa), is ready to go in 30 minutes, and is packed with protein and whole grains. A touch of chili powder and cayenne give it zest, lemon juice keeps it fresh, and as the name suggests, a generous handful of fresh garlic brings the recipe to life.
This Garlic Shrimp was inspired by the classic flavors of shrimp scampi (and if you love that dish as much as I do, you’ll also want to check out this Healthy Shrimp Scampi with Zucchini Noodles and this Garlic Shrimp Pasta), but I made a few important swaps to lighten the recipe and make it more satisfying. The garlic, lemon, and parsley are here to stay, but I replaced the butter with olive oil and omitted the pasta (the classic accompaniment for shrimp scampi) in favor of quinoa.
I am unabashed in my love of quinoa. This powerhouse grain is high in protein (7 grams per serving), contains essential amino acids, and is gluten free. Unlike many whole grains, quinoa cooks quickly (we’re talking 20 minutes), and best of all, it’s delicious.
For all of these reasons, quinoa is one of the most-used ingredients in my pantry. I’ve tried a number of brands over the years, and my consistent favorite is Bob’s Red Mill. I find that it has the best texture (other brands I’ve tried become mushy) and most pleasant flavor. I also value the intense focus Bob’s Red Mill places on sourcing and processing its ingredients in order to produce the highest quality, most nutrient-dense products possible.
This Garlic Shrimp with Quinoa marks my fourth year partnering with Bob’s Red Mill to bring you healthy recipes, and I couldn’t be more thrilled. I had the opportunity to meet Bob himself in Portland (yes, he is a real person! And yes, he looks exactly like he does on the bag), and I can tell you that this man is the real deal. His passion for health and providing his customers with high-quality, healthy ingredients is remarkable.
If you are looking to eat more healthfully this year, I hope simple, nutritious, and flavorful recipes such as this easy Garlic Shrimp with Quinoa will be a wonderful resource for you. I firmly believe that eating a healthy diet should never leave you feeling deprived and that you don’t need to spend hours in the kitchen to prepare a wholesome meal. By making little swaps here and there (using quinoa in place of white pasta or white rice, for example), you can benefit from a more wholesome diet without sacrificing flavor or time in the kitchen.
It’s a new week, a new month, and (in the scheme of 2017) a new year too. Raise those forks high, and let’s dig in!
(Craving a quick Asian-inspired healthy shrimp recipe instead? Might I recommend this ultra-fast Healthy Shrimp Pad Thai?)
Garlic Shrimp with Quinoa
Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound raw tail-on shrimp (26–30 count), peeled and deveined
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon chili powder, divided
- 1/3 cup finely chopped yellow onion (about half of 1 small onion)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup uncooked Bob’s Red Mill Quinoa
- 1/4 teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tablespoons fresh parsley, plus additional for serving
- In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
- Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
- Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.
Serving Size: 1 (of 4)
- Amount Per Serving:
- Calories: 218 Calories
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 115mg
- Sodium: 1022mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 1g
- Protein: 24g
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