Garlic Butter Shrimp and Quinoa
In today's fast-paced world, finding time to cook a nutritious meal can be challenging. That's why I'm excited to share a game-changing recipe that combines protein-rich seafood with ancient grains for a truly satisfying lunch or dinner.
Equipment
- Medium Pot with Lid (for cooking quinoa)
- Large Skillet or Pan (for cooking shrimp)
- Wooden Spoon or Spatula (for stirring)
- Cutting Board & Knife (for chopping ingredients)
- Measuring Cups & Spoons (for accuracy)
Ingredients
For the Shrimp
- 1 lb 450g shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes optional for heat
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 1 tablespoon fresh parsley chopped, for garnish
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups chicken broth or water
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Optional Additions
- ½ cup cherry tomatoes halved
- ½ avocado sliced
- ½ cup feta cheese crumbled
Instructions
Step 1: Cook the Quinoa
- Rinse 1 cup quinoa under cold water to remove bitterness.
- In a medium pot, bring 2 cups of broth (or water) to a boil.
- Add quinoa, salt, and black pepper, then cover and reduce to a simmer.
- Cook for 15 minutes or until the liquid is absorbed.
- Remove from heat, fluff with a fork, and stir in 1 tablespoon olive oil.
Step 2: Cook the Garlic Butter Shrimp
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add minced garlic, cooking for 30 seconds until fragrant.
- Stir in shrimp, smoked paprika, salt, pepper, and chili flakes.
- Cook for 2-3 minutes per side, or until shrimp is pink and opaque.
- Squeeze in lemon juice and toss with fresh parsley.
Step 3: Assemble the Dish
- Divide quinoa into bowls.
- Top with garlic butter shrimp and any optional toppings (tomatoes, avocado, feta).
- Garnish with extra parsley and a lemon wedge.
Notes
Nutrition Facts (Per Serving)
- Calories: ~420 kcal
- Protein: ~35g
- Carbohydrates: ~45g
- Fat: ~12g
- Fiber: ~5g
- Sodium: ~700mg