Garlic Shrimp with Quinoa: One-Skillet Lemon Garlic Dinner
By Emma Collins
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Level
Easy
Thirty minutes and one covered skillet are all this garlic shrimp with quinoa needs for a practical dinner for four. Pink shrimp, tender quinoa, fresh lemon, and garlic create a bright, lightly spicy meal with a substantial grain base and minimal cleanup.
Raw peeled, deveined, tail-on shrimp cook first in olive oil with salt and chili powder, then come out of the skillet before they can toughen. Onion and garlic build the base, while quinoa browns briefly with cayenne and the remaining seasonings. Chicken broth cooks the quinoa directly in the pan, and lemon zest, juice, and parsley finish the dish with fresh flavor.
Watch for shrimp that turn pink and are cooked through, then move them to a plate immediately. The quinoa is ready when it is tender after simmering under a tight lid and fluffs apart with a fork. The main trouble spot is overcooking the shrimp, so reserve them until the lemon, parsley, and quinoa are already combined.
Serve it warm straight from the skillet with extra parsley. The article suggests roasted zucchini, roasted broccoli, asparagus, a simple arugula salad, or crusty bread alongside. Leftovers keep refrigerated for up to three days and can be gently warmed in a skillet or microwave with another squeeze of lemon.
Why you'll love this recipe
- Finishes in 30 minutes because the shrimp sears quickly while the quinoa simmers in the same skillet, keeping dinner moving without separate pots.
- Cleanup stays limited to one skillet because the shrimp, onion, quinoa, broth, and finishing ingredients all cook in the same covered pan.
- Uses a short grocery list of shrimp, quinoa, broth, lemon, garlic, onion, parsley, olive oil, and basic spices for a straightforward weeknight plan.
- Prep is faster with peeled and deveined raw shrimp, which can go directly into the hot skillet before the remaining ingredients are assembled.
- Makes four servings from one pan, so it works for a family dinner without needing separate grains, sauces, or side dishes.
- Keeps the flavor clear and balanced because lemon juice and zest brighten garlic, parsley, chili powder, and cayenne after the quinoa finishes cooking.
Ingredients
- •4 tsp extra-virgin olive oil (divided)
- •1 lb raw tail-on shrimp (26-30 count, peeled and deveined)
- •1 tsp kosher salt (divided)
- •½ tsp chili powder (divided)
- •⅓ cup yellow onion (finely chopped, about half of 1 small onion)
- •3 cloves garlic (minced, about 1 tablespoon)
- •1 cup uncooked quinoa
- •¼ tsp cayenne pepper
- •2 cups low-sodium chicken broth
- •1 large lemon (zested and juiced)
- •3 tbsp fresh parsley (plus additional for serving)
Instructions
- 1
In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium-high heat.
- 2
Add the shrimp and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder.
- 3
Sauté just until the shrimp are pink and cooked through, about 3 minutes.
- 4
Immediately remove the shrimp to a plate so they do not overcook.
- 5
Heat the remaining 2 teaspoons olive oil in the same skillet.
- 6
Add the onion and cook until it begins to soften, about 5 minutes.
- 7
Add the garlic and cook until fragrant, about 30 seconds.
- 8
Add the quinoa, cayenne, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon chili powder.
- 9
Stir to coat the quinoa with the oil and let it brown for 2 minutes.
- 10
Pour in the chicken broth and increase the heat to high.
- 11
Bring the broth to a boil.
- 12
Once boiling, cover and reduce the heat to a simmer.
- 13
Simmer until the quinoa is tender, 12 to 15 minutes.
- 14
Uncover and fluff the quinoa with a fork.
- 15
Zest the lemon directly into the skillet.
- 16
Juice the lemon and add the juice and parsley to the skillet.
- 17
Toss to combine, then top with the reserved shrimp.
- 18
Sprinkle with additional fresh parsley and serve warm.
FAQ
Nutrition (per serving)
Calories
343
Protein
32g
Fat
9g
Carbs
34g
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