Zesty One-Pot Lemon Garlic Shrimp and Quinoa

Zesty One-Pot Lemon Garlic Shrimp and Quinoa

Plump shrimp and fluffy quinoa simmer together in one pan with bright lemon and garlic.

Total 35 min Makes 4 servings Calories 365/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

This one-pot dish layers garlicky shrimp over tender quinoa cooked in a lemon-brightened broth, finished with fresh herbs and a squeeze of citrus. It comes together in under 40 minutes, making it a practical weeknight dinner that still feels fresh and vibrant. Serve it as a light main with a side salad or crusty bread.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

  3. Fluff the cooked quinoa with a fork, transfer to a bowl, and set aside. Wipe out the saucepan.

  4. Season the shrimp with salt and black pepper. Heat olive oil in the same pan over medium-high heat.

  5. Add the shrimp in a single layer and cook until pink and opaque, about 1 to 2 minutes per side.

  6. Transfer the shrimp to a plate. Add the garlic and red pepper flakes to the pan and cook until fragrant, about 30 seconds.

  7. Stir in the lemon zest, lemon juice, and butter, scraping up any browned bits until the butter melts into a glossy sauce.

  8. Return the cooked quinoa and shrimp to the pan and toss to coat evenly in the lemon garlic sauce.

  9. Stir in the chopped parsley, adjust salt and pepper to taste, and serve warm.

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    Zesty One-Pot Lemon Garlic Shrimp and Quinoa

    This one-pot dish layers garlicky shrimp over tender quinoa cooked in a lemon-brightened broth, finished with fresh herbs and a squeeze of citrus. It comes together in under 40 minutes, making it a practical weeknight dinner that still feels fresh and vibrant. Serve it as a light main with a side salad or crusty bread.

    35 min 4 servings 365 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups chicken broth
    • 2 tablespoons olive oil
    • 1 pound large shrimp, peeled and deveined
    • 4 garlic cloves, minced
    • 1/4 teaspoon red pepper flakes
    • 1 lemon, zested and juiced
    • 2 tablespoons unsalted butter
    • 1/4 cup fresh parsley, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

    3. 3

      Fluff the cooked quinoa with a fork, transfer to a bowl, and set aside. Wipe out the saucepan.

    4. 4

      Season the shrimp with salt and black pepper. Heat olive oil in the same pan over medium-high heat.

    5. 5

      Add the shrimp in a single layer and cook until pink and opaque, about 1 to 2 minutes per side.

    6. 6

      Transfer the shrimp to a plate. Add the garlic and red pepper flakes to the pan and cook until fragrant, about 30 seconds.

    7. 7

      Stir in the lemon zest, lemon juice, and butter, scraping up any browned bits until the butter melts into a glossy sauce.

    8. 8

      Return the cooked quinoa and shrimp to the pan and toss to coat evenly in the lemon garlic sauce.

    9. 9

      Stir in the chopped parsley, adjust salt and pepper to taste, and serve warm.