Description
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 tsp paprika
Salt and black pepper to taste
For the Quinoa:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Directions:
In a bowl, combine shrimp, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper. Let marinate for 15 minutes.
While the shrimp marinates, cook the quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for
about 15 minutes, until the quinoa is cooked and the liquid is absorbed.
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side, until pink and cooked through.
Fluff the cooked quinoa with a fork and stir in olive oil, parsley, and basil.
Serve the shrimp over the quinoa, garnished with additional fresh herbs and a squeeze of lemon juice. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Lemon Herb Shrimp and Quinoa every time.
- Prep the Shrimp: Ensure shrimp are peeled, deveined, and patted dry. In a medium bowl, whisk together 2 tbsp olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper. Add shrimp, toss to coat thoroughly, and set aside to marinate for 15 minutes at room temperature.
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove its natural bitter coating. In a saucepan, bring 2 cups of broth or water to a boil. Add the rinsed quinoa, stir once, then reduce heat to low. Cover and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Finish the Quinoa: After resting, fluff the quinoa with a fork. Gently fold in 1 tbsp of olive oil and the chopped fresh parsley and basil. Cover to keep warm.
- Cook the Shrimp: While the quinoa rests, heat a large skillet or pan over medium-high heat. There is no need to add extra oil. Add the shrimp in a single layer, cooking for 2-3 minutes per side until they are opaque, pink, and slightly curled. Avoid overcrowding; cook in batches if necessary.
- Combine and Serve: Immediately serve the hot, cooked shrimp over a bed of the herbed quinoa.
Serving Suggestions
This versatile dish pairs beautifully with various sides. For a light meal, serve with a simple arugula salad dressed with lemon vinaigrette. For a more substantial plate, add roasted asparagus or cherry tomatoes. Garnish with extra fresh herbs, a final squeeze of lemon juice, or a sprinkle of crumbled feta cheese for a creamy contrast.
How-to Summary
Marinate shrimp in lemon, garlic, and herbs for 15 minutes. Simultaneously, cook rinsed quinoa in broth until fluffy, then mix with fresh herbs. Pan-sear the shrimp until pink and serve over the quinoa for a quick, healthy 30-minute meal.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before marinating to ensure proper flavor adhesion and searing.
What can I substitute for quinoa? Couscous, cauliflower rice, or brown rice are excellent alternatives. Adjust cooking times and liquid amounts according to the package directions for your chosen substitute.
How do I know when the shrimp is done? Cooked shrimp will turn pink and opaque with a firm, “C”-shaped curl. Overcooked shrimp form a tight “O” shape and become rubbery.
Can I make this ahead of time? You can cook the quinoa and prepare the marinade ahead. Store separately in the fridge for up to 2 days. Cook the shrimp fresh just before serving for the best texture.
Is the lemon zest necessary? Yes, it provides a potent, bright citrus oil that the juice alone cannot. Do not skip it, as it is key to the vibrant flavor profile.
Common Mistakes to Avoid
- Not Rinsing Quinoa: Skipping this step leaves a bitter, saponin coating on the grains.
- Overcrowding the Pan: Adding too many shrimp at once steams them instead of creating a nice sear. Cook in batches.
- Overcooking the Shrimp: Shrimp cook very quickly. Watch closely and remove them from the heat as soon as they turn pink and opaque.
- Using Dried Herbs in the Quinoa: The recipe calls for fresh parsley and basil. Dried herbs will not provide the same fresh, vibrant finish.
Conclusion
This Lemon Herb Shrimp and Quinoa recipe is a testament to how simple ingredients can create an extraordinary meal. It’s a balanced, flavorful, and protein-packed dish perfect for a busy weeknight or a healthy dinner with guests. By following the step-by-step guide and avoiding common pitfalls, you’ll master a delicious, restaurant-quality meal in just 30 minutes. Enjoy the bright, fresh flavors of this reliable kitchen staple.
