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Garlic Butter Shrimp and Quinoa in the Slow Cooker

This Garlic Butter Shrimp and Quinoa is a game-changer! A wholesome, one-pot dish packed with flavor, perfect for busy nights.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings: 4 servings

Ingredients

For the Dish:

  • 2 cups reduced-sodium vegetable broth
  • 1 cup uncooked quinoa
  • 1/2 cup onion chopped
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 unit lemon zest of half
  • 1 teaspoon salt
  • black pepper to taste
  • 1 head garlic minced
  • 2 tablespoons butter divided
  • 1/2 pound raw shrimp tail-on, peeled, and deveined
  • 6 cups spinach packed

Instructions

Preparation Steps:

  • Step 1: Prep the Ingredients - Start by chopping the onion and mincing the garlic. Freshly squeezed lemon juice is always best, so squeeze that lemon while you’re at it!
  • Step 2: Combine in the Slow Cooker - In your slow cooker, add the reduced-sodium vegetable broth, uncooked quinoa, chopped onion, freshly squeezed lemon juice, lemon zest, salt, black pepper, and minced garlic. Stir to combine all the ingredients evenly.
  • Step 3: Set the Slow Cooker - Cover the slow cooker and cook on low for about 2 hours. This will allow the quinoa to soak up all the flavorful broth while cooking perfectly.
  • Step 4: Add the Spinach and Shrimp - After 2 hours, add the packed spinach and raw shrimp to the slow cooker. Gently stir to incorporate them into the quinoa mixture. Top with the butter, breaking it up into small pieces for even melting.
  • Step 5: Finish Cooking - Cover the slow cooker again and cook for an additional 30 minutes on low, or until the shrimp are pink and opaque, and the spinach is wilted.
  • Step 6: Serve and Enjoy! - Once done, give everything a gentle stir to combine. Serve warm, and enjoy the delicious flavors of garlic butter shrimp and quinoa!

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Large spoon
  • Serving dish

Notes

  • For a vegetarian option, replace shrimp with chickpeas or tofu.
  • Use olive oil instead of butter for a vegan version.
  • Store leftovers in airtight containers for easy lunches.