A quick, healthy, and flavorful meal, this Garlic Butter Shrimp with Quinoa combines succulent shrimp coated in garlic and spices with fluffy, lemony quinoa. It’s perfect for weeknight dinners, meal prep, or a light yet satisfying lunch.

Ingredients

For the Shrimp:

1 tablespoon unsalted butter
1 pound (450 grams) raw shrimp, thawed if frozen, deveined, tails removed (50–70 count per pound recommended)
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh lemon juice

For the Quinoa:

1 cup (185 grams) uncooked quinoa, rinsed well
1½ cups (360 ml) low-sodium vegetable or chicken stock
2 teaspoons fresh lemon juice
¼ cup chopped fresh parsley
Grated Parmesan cheese (optional, for serving)

Instructions

Cook the Shrimp
In a skillet over medium heat, melt the butter. Add the shrimp and garlic, then season with smoked paprika, chili powder, salt, and pepper. Stir to coat the shrimp evenly.
Add the tablespoon of lemon juice and cook for 2–3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking. Remove shrimp from the skillet and set aside, keeping them warm.
Cook the Quinoa
In the same skillet (with the remaining shrimp sauce), add the rinsed quinoa, 2 teaspoons lemon juice, and the stock. Bring to a boil. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes.
Rest and Fluff
Remove the skillet from heat and let it sit, covered, for 5 minutes. Do not lift the lid during this time.
Uncover, fluff the quinoa with a fork, and stir in the chopped parsley.
Combine and Serve
Return the cooked shrimp to the quinoa and gently toss to combine. If needed, warm the shrimp briefly in the microwave for 30 seconds. Serve with grated Parmesan if desired.

Why You’ll Love This Recipe

Quick and easy, ready in under 30 minutes.
High-protein and packed with nutrients from shrimp and quinoa.
Bold flavors from garlic, lemon, and smoked paprika.
Perfect for healthy weeknight dinners or meal prep.
Minimal cleanup with just one skillet needed.

Tips

Don’t overcook the shrimp: They cook very quickly and become rubbery if overdone.
Rinse quinoa well: This removes the natural bitterness and ensures a fluffy texture.
Keep shrimp warm: Set aside on a plate and cover with foil while cooking quinoa.
Use fresh lemon juice: It brightens the flavors beautifully.
Optional Parmesan: Adds a creamy, salty finish without overpowering the dish.

Variations and Substitutions

Protein swap: Use chicken, scallops, or firm tofu instead of shrimp.
Spice level: Add red pepper flakes or cayenne for extra heat.
Quinoa alternatives: Try brown rice, couscous, or farro for a different texture.
Herbs: Swap parsley with cilantro, basil, or chives.
Butter substitute: Use olive oil for a lighter, dairy-free version.

FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

Can I make this ahead of time?
Yes, cook the quinoa and shrimp separately, store in airtight containers, and reheat before serving.

Is this dish gluten-free?
Yes, both shrimp and quinoa are naturally gluten-free.

How do I prevent quinoa from being mushy?
Rinse well before cooking, use the correct liquid ratio, and avoid stirring too much while cooking.

Serving and Suggestions

Serve as a light, protein-packed dinner on its own.
Pair with a simple green salad or steamed vegetables.
Garnish with extra lemon wedges for a fresh, zesty touch.
Sprinkle with toasted nuts or seeds for added texture.
Perfect for meal prep: store shrimp and quinoa separately in the fridge and combine before reheating.