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- 1 cup quinoa, rinsed - 1 pound shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 medium onion, diced - 1 cup cherry tomatoes, halved - 2 cups vegetable broth or water - Juice and zest of 1 lemon - Salt and pepper to taste - Fresh parsley, chopped for garnish

One-Pan Lemon Garlic Shrimp and Quinoa

Looking for a quick and nutritious meal? Try this Zesty One-Pan Lemon Garlic Shrimp and Quinoa! This recipe combines tender shrimp and nutty quinoa with the vibrant flavors of lemon and garlic, making it perfect for busy weeknights. Packed with protein and essential nutrients, it’s a delicious way to enjoy a balanced dinner without the stress of multiple pots. Simple to prepare and full of flavor, this one-pan dish will elevate your weeknight routine!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 medium onion, diced

1 red bell pepper, diced

1 cup vegetable broth (or chicken broth)

Zest and juice of 1 large lemon

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté Vegetables: In a large skillet or a wide pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and red bell pepper. Sauté for approximately 3-4 minutes, stirring occasionally, until they are softened and slightly translucent.

    Add Garlic: Stir in the minced garlic and allow it to cook for an additional minute, or until it's fragrant. Take care not to let the garlic burn, as this can create a bitter flavor.

      Toast Quinoa: Introduce the rinsed quinoa to the pan, mixing it well with the sautéed vegetables. Toast the quinoa for about 1-2 minutes, stirring frequently to enhance its nutty flavor.

        Cook Quinoa: Pour in the vegetable broth, followed by the lemon zest, lemon juice, smoked paprika, dried oregano, salt, and pepper. Bring the mixture to a vigorous boil, then reduce the heat to low. Cover the pan and let it simmer for 15 minutes, or until the quinoa is fluffy and liquid is absorbed.

          Add Shrimp: After the quinoa has cooked for 15 minutes, carefully remove the lid. Stir in the shrimp and halved cherry tomatoes, ensuring they are evenly distributed in the mixture. Cover the pan again and continue to cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

            Final Touches: Once the shrimp are cooked through, take the pan off the heat. Taste the mixture and adjust the seasoning with additional salt and pepper if necessary. Drizzle with the remaining tablespoon of olive oil and sprinkle chopped fresh parsley over the top for a fresh burst of flavor.

              Serve: Serve the dish warm, garnished with lemon wedges on the side for an added zesty punch!

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings