Lemon Garlic Butter Shrimp with Quinoa
20min
25min
4
425
Chef's Note
For the best flavor, use fresh wild-caught shrimp if available. The key to perfectly cooked shrimp is to remove them from heat as soon as they turn pink and opaque - overcooking will make them tough and rubbery. You can also add a splash of white wine to the garlic butter sauce for additional depth of flavor.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1.5 pounds large shrimp
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic
2 whole lemon
1/4 cup fresh parsley
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 cups baby spinach
1 cup cherry tomatoes
Instructions
- 1
Rinse 1 cup of quinoa under cold water until water runs clear. Drain well.
- 2
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- 3
While quinoa cooks, peel and devein 1.5 pounds of shrimp if not already prepared. Pat dry with paper towels.
- 4
Mince 6 cloves of garlic and chop 1/4 cup of fresh parsley. Zest and juice 1 lemon, and slice the second lemon into wedges for serving.
- 5
Halve 1 cup of cherry tomatoes and set aside.
- 6
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
- 7
Reduce heat to medium and add 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic and 1/4 teaspoon of red pepper flakes. Sauté for 1 minute until fragrant.
- 8
Add the lemon juice and zest to the skillet, stirring to combine with the garlic butter sauce.
- 9
Return the shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute to warm through.
- 10
Fluff the cooked quinoa with a fork and stir in 2 cups of baby spinach until wilted.
- 11
Fold the halved cherry tomatoes, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the quinoa mixture.
- 12
Serve the lemon garlic butter shrimp over the quinoa, garnish with fresh parsley, and provide lemon wedges on the side.
Nutrition Information (per serving)
425
35g
32g
18g
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