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In today's fast-paced world, the demand for quick yet nutritious meals is on the rise. Enter the Zesty One-Pan Lemon Garlic Shrimp & Quinoa – a dish that seamlessly combines vibrant flavors with wholesome ingredients. This recipe not only tantalizes the taste buds but also proves to be an excellent source of protein and essential nutrients. In this article, we will delve into the ingredients, cooking techniques, and the health benefits of this delightful dish, ensuring that you can recreate it with ease in your kitchen.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover a vibrant and nutritious meal with this Zesty One-Pan Lemon Garlic Shrimp & Quinoa recipe. Perfect for those seeking a quick yet healthy dish, this one-pan meal combines protein-packed shrimp, fiber-rich quinoa, and colorful veggies, all tossed in a zesty lemon-garlic sauce. With easy cooking techniques and delightful flavors, you can whip this up in no time, making it a fantastic option for busy weeknights or impressing guests. Enjoy every delicious bite while reaping the health benefits!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth (or chicken broth)

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 lemon, juice and zest

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

1 cup cherry tomatoes, halved

1 cup spinach, fresh

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and set aside to fluff with a fork.

    Sauté the Aromatics and Shrimp: In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

      Cook the Shrimp: Add the shrimp to the skillet, then sprinkle with smoked paprika, red pepper flakes, salt, and black pepper. Cook for approximately 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

        Prepare the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the cherry tomatoes and sauté for 2-3 minutes until they start to soften.

          Combine Ingredients: Add the cooked quinoa and spinach to the skillet, stirring until the spinach wilts down. Mix in the lemon juice and zest, ensuring all ingredients are well combined.

            Add Shrimp Back: Return the cooked shrimp to the skillet, gently folding them into the quinoa mixture. Taste and adjust the seasoning with additional salt and pepper if necessary.

              Serve: Remove from heat and garnish with fresh parsley. Serve warm and enjoy the delightful flavors of lemon and garlic!

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