On the days when my to-do list is the longest, I’m extra grateful for an easy, healthy dinner recipe like this Healthy Garlic Shrimp with Quinoa.
Busy days call for meals with quick prep, simple ingredients, and major crowd-pleasing abilities.
It’s even better when those meals are also nutritious, filling, and completely delicious.
This healthy garlic shrimp recipe checks all the boxes and is here to help keep the stress down and good habits up.
- ONE PAN. Everything cooks in the same skillet, including the quinoa. Fewer dishes = happy chef.
- Quick and Easy. This simple shrimp dish is ready in 30 minutes.
- Protein-Packed. Thanks to the quinoa (which is both a complete protein and a whole grain) and shrimp (a lean source of protein), this meal is ultra satisfying.
Don’t be fooled by the short ingredient line up or straight-forward prep.
Like another one of my favorite garlic shrimp dishes, Garlic Shrimp Pasta, this healthy shrimp recipe is a true master in the art of less is more.
A touch of chili powder and cayenne give the recipe zest, lemon juice keeps it fresh, and as the name suggests, a generous handful of fresh garlic brings the recipe to life.
How to Make Healthy Garlic Shrimp with Quinoa
This garlic shrimp with quinoa was inspired by the classic flavors of shrimp scampi (which have also inspired other healthy shrimp and vegetable recipes like this Healthy Shrimp Scampi with Zucchini Noodles). I made a few important swaps to lighten the recipe and make it more satisfying.
The garlic, lemon, and parsley classic to scampi are here to stay, but I replaced the butter with olive oil and omitted the pasta in favor of quinoa to help make this a more low-calorie shrimp recipe`.
The Ingredients
- Shrimp. Shrimp is healthy to eat as part of a balanced diet, cooks quickly, and tastes incredible with the other flavors in this dish. For easy prep, you’ll want to use raw, tail-on shrimp that’s been peeled and deveined. Shrimp are low in calories, so they can be good for you if you are trying to lose weight (always consult with your doctor).
Thanks to their versatility and ease, you can do so much with fresh shrimp (like make Healthy Shrimp Pad Thai, Shrimp Kabobs with Pineapple, or Bang Bang Shrimp Tacos). Check out all these healthy shrimp recipes for even more ideas.
Ensuring you select the best healthy shrimp can be challenging.
- Since I don’t have easy access to fresh shrimp (even the “fresh” shrimp sold in the seafood case was usually frozen first then thawed), I use frozen shrimp that are peeled and deveined.
- If you want to use frozen, you can buy healthy shrimp by looking for brands that use little to no preservatives.
- If you’re selecting your shrimp from the seafood counter, make sure to ask if and when they were thawed so you know how quickly to eat them.
- 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 tips on how to achieve the perfect quinoa, check out How to Cook Quinoa.
For all of these reasons, quinoa is one of the most-used ingredients in my pantry (just check out all these quinoa recipes).
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.
Adding Flavor
- Chili Powder + Cayenne. Spices that give the dish depth and pop. If you’re a fan of healthy spicy shrimp recipes, you could add an extra dash of cayenne for more heat. Be sure to check out this Spicy Shrimp Pasta also.
- Onion + Garlic. Garlic is one of the best flavors with shrimp (just ask this Garlic Butter Shrimp), and the onion helps to add depth and complexity.
- Lemon Juice + Zest. A delicious finishing touch that brightens up all the other flavors.
The Directions
- Sauté the shrimp with salt and chili powder.
- Sauté the onion and garlic. Add the quinoa and remaining spices, stirring to combine. Pour in the stock, and bring everything to a boil. Reduce to a simmer, cooking until the quinoa is tender.
- Stir in the lemon zest, juice, and parsley. Add the shrimp. DIG IN!
How to Store and Reheat Garlic Shrimp with Quinoa
- To Store. Leftovers can be refrigerated for up to 3 days.
- To Reheat. Gently reheat leftovers in a nonstick skillet on the stovetop over medium-low heat or very gently in the microwave. I also like to squeeze a little fresh lemon juice over the top.
- To Freeze. Freeze garlic shrimp with quinoa in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor.
What to Serve with Garlic Shrimp with Quinoa
- Vegetables. Quinoa with shrimp and vegetables would be a delicious meal. For shrimp quinoa with zucchini, try this Roasted Zucchini, and for shrimp quinoa with broccoli, try this Roasted Frozen Broccoli. Asparagus is also a nice addition (find out how to cook asparagus in the oven and other helpful tips here).
- Salad. A shrimp quinoa salad combo would be tasty. Try a light, simple salad like this Arugula Salad.
- Bread. Bread always tastes good with shrimp recipes like this. Grab a crusty loaf from your local bakery, or give this Rosemary Olive Oil Bread a try.
More of the Best Shrimp Recipes for Dinner
Recommended Tools to Make this Recipe
- Nonstick Skillet. A set that will last you for years to come.
- Citrus Juicer. Easy to use and helps keep the seeds from falling into your food.
- Measuring Spoons. With two sides, these measuring spoons are a breeze to clean and store.
Garlic Shrimp with Quinoa
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Ingredients
- 4 teaspoons extra-virgin olive oil divided
- 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
- 1 teaspoon kosher salt divided
- ½ teaspoon chili powder divided
- ⅓ cup finely chopped yellow onion about half of 1 small onion
- 3 cloves garlic minced (about 1 tablespoon)
- 1 cup uncooked quinoa
- ¼ teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 1 large lemon
- 3 tablespoons fresh parsley plus additional for serving
Instructions
- 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.
Video
Notes
- TO STORE. Leftovers can be refrigerated for up to 3 days.
- TO REHEAT. Gently reheat leftovers in a nonstick skillet on the stovetop over medium-low heat or very gently in the microwave. I also like to squeeze a little fresh lemon juice over the top.
- TO FREEZE. Freeze garlic shrimp with quinoa in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor.
Nutrition
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Delicious! We liked it better than shrimp and grits!
Hi Faith! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing ! Saw this recipe last night and bought some shrimp. Came home later than expected tonight but was still able to put this together so quickly and it was DELISH! I like spicy so doubled up on garlic, cayenne and chili powder and I also pre-marinated (like 15 minutes ) the shrimp in a bit of olive oil, lemon and lime juice, chili powder, kosher salt and lots of fresh pepper). LOVED LOVED!
Thank you so much Paulomi!
I’ve made this quite often. Super delicious and healthy too!
Thank you Brigitte!
This looks absolutely delicious, but I’d just like to confirm if the 343kcal is a mistake? Is this actually 343,000 calories?
Hi YP! Kcal is the chemistry way to speak of energy. In nutrition we just say calorie but the terms are interchangeable. This is 343 calories per serving. Hope this helps!
My husband and I made this last night and it was so good and so easy! Will definitely be making this again!
Glad you enjoyed it, Amber!
looks delicious…can you make it with frozen cooked shrimp instead of raw? are there any adjustments that I should use to the recipe? thanks
Hi Jill, you probably could. You would just want to make sure you heat your shrimp and season it well. Enjoy!
Followed the recipe but my quinoa burned and didn’t cook, any tips on preventing/fixing this?
Hi Kate, if the quinoa burned it sounds like the heat was too high. You’ll need to reduce as low as you can go but still making sure it simmers. Hope this helps!
Never cooked quinoa before. I used tri-color quinoa and a small lemon. Next time I will zest the lemon, try it, then add a little lemon juice at a time. The juice from the small lemon was overpowering for me so I added a bit of sugar to counteract. Great dish and I’ll definitely be making this again soon! Thank you!
Glad you enjoyed it, Andie! Thank you!
Crazzzy Delicious!! And incredible easy! I’ve made this with shrimp and shredded chicken, both crazy good. The flavor profile is just perfect. It has a little kick and a little tang, so nicely balanced. Only sad point is we literally never have any leftovers, lol. Thank you for sharing this wonderful wonderful recipe. It needs ZERO changes, sooo good as is, but as I love to experiment with a great base recipe, I thought I’d try maybe changing out the parsley for cilantro and shrimp for scallops for fun. Thank you again! :)
So glad to hear you enjoyed it, Kia!
Never was one who put much stock in quinoa, but this recipe made me a true believer. Followed exactly and it turned out perfect. Thank you so much. Definitely will be making this dish again.
Glad to hear you enjoyed the recipe!
This was the first time I have made quinoa. And this recipe was amazing. It is definitely going in the rotation for easy weekday meal. Thank you!
Thank you Rhonda, glad you enjoyed it!
I had shrimp on hand and need something quick and found this recipe. This recipe has lots of flavor and comes together quickly. Added bonus it is healthy which I love. Very satisfying but not heavy. This will go in recipe book because I will be making this again.
Great to hear, thank you Ronna!
So fun to make, amazing taste, great nutrition value
Thank you Mehdi!
This was absolutely amazing!! I Made this according to the recipe and it did not disappoint. In my opinion, the lemon zest and the freshly squeezed lemon juice made this dish! The Hubby loves it as well!This is going in my weekly rotation.
Thank you so much, LaRae!
This is a delicious dish and easy to make. I’d never cooked shrimp or quinoa before. I followed your recipe and the results were the best! I couldn’t be more pleased. Thank you for the recipe!
So glad to hear you enjoyed it, Barbara!
This was fantastic! I added turmeric to the seasonings and fresh spinach with the broth. Mine was a touch too salty, so I will cut back on that next time. There will be a next time!
Great to hear, Julee! Just double checking, did you use kosher salt or table salt?
It’s an okay base recipe, but made as written, I found it boring and lacking flavor for my taste. The garlic is very slight for a dish called garlic shrimp. I ended up adding more garlic and more seasoning overall, as well as summer squash, zucchini, tomatoes, and chickpeas to make it a complete meal.
I’m sorry to hear the recipe wasn’t to your taste, Diana. I know it’s disappointing to try a new recipe and not enjoy it, but I understand we all have different tastes. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!