Mediterranean One-Pot Quinoa With Succulent Shrimp

Mediterranean One-Pot Quinoa With Succulent Shrimp

Tender quinoa simmers with tomatoes and herbs, then meets juicy shrimp in one skillet.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

This one-pot dish layers nutty quinoa with ripe tomatoes, briny olives, and feta, finishing with quick-seared shrimp for a light yet satisfying meal. It comes together in under 40 minutes, making it suited for weeknight dinners while still carrying the bright, herby character of Mediterranean cooking.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method

  1. Pat the shrimp dry and season with half the salt, pepper, and smoked paprika.

  2. Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Sear shrimp for 1 to 2 minutes per side until pink and just cooked through, then transfer to a plate.

  3. Add remaining olive oil to the same skillet and reduce heat to medium. Add onion and cook until softened, about 4 minutes.

  4. Stir in garlic and cook until fragrant, about 30 seconds.

  5. Add quinoa, remaining oregano, remaining salt and pepper, and chicken broth. Bring to a boil.

  6. Reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.

  7. Fluff the quinoa with a fork, then fold in cherry tomatoes, olives, lemon zest, and lemon juice.

  8. Return shrimp to the skillet and toss gently to warm through, about 2 minutes.

  9. Sprinkle with feta and parsley just before serving.

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★ 4.4 (1)

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    Mediterranean One-Pot Quinoa With Succulent Shrimp

    This one-pot dish layers nutty quinoa with ripe tomatoes, briny olives, and feta, finishing with quick-seared shrimp for a light yet satisfying meal. It comes together in under 40 minutes, making it suited for weeknight dinners while still carrying the bright, herby character of Mediterranean cooking.

    40 min 4 servings 420 cal

    Ingredients

    • 1 pound large shrimp, peeled and deveined
    • 3 tablespoons olive oil
    • 1 small yellow onion, diced
    • 3 cloves garlic, minced
    • 1 cup quinoa, rinsed
    • 2 cups chicken broth
    • 1 cup cherry tomatoes, halved
    • 1/2 cup kalamata olives, pitted and halved
    • 1/2 cup crumbled feta cheese
    • 1 teaspoon dried oregano
    • 1/2 teaspoon smoked paprika
    • 1 lemon, zested and juiced
    • 1/4 cup fresh parsley, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Pat the shrimp dry and season with half the salt, pepper, and smoked paprika.

    2. 2

      Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Sear shrimp for 1 to 2 minutes per side until pink and just cooked through, then transfer to a plate.

    3. 3

      Add remaining olive oil to the same skillet and reduce heat to medium. Add onion and cook until softened, about 4 minutes.

    4. 4

      Stir in garlic and cook until fragrant, about 30 seconds.

    5. 5

      Add quinoa, remaining oregano, remaining salt and pepper, and chicken broth. Bring to a boil.

    6. 6

      Reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.

    7. 7

      Fluff the quinoa with a fork, then fold in cherry tomatoes, olives, lemon zest, and lemon juice.

    8. 8

      Return shrimp to the skillet and toss gently to warm through, about 2 minutes.

    9. 9

      Sprinkle with feta and parsley just before serving.