Garlic Butter Shrimp with Quinoa
Pan-seared garlic butter shrimp served with fluffy quinoa cooked in low-sodium vegetable or chicken stock and finished with fresh parsley and lemon.
Servings: 4 servings
Ingredients
Ingredients
- ?1 tablespoonunsalted butter
- ?1 pound 450 gramsraw shrimpthawed if frozen and deveined, tails off – I used 50-70 count per pound
- ?3 clovesgarlicminced
- ?1/2 teaspoonsmoked paprika
- ?1/2 teaspoonchili powder
- ?1/4 teaspoonsalt
- ?1/4 teaspoonground black pepper
- ?1 tablespoonfresh lemon juice
- ?1 cup 185 gramsuncooked quinoarinsed well
- ?1 1/2 cups 360 mllow sodium vegetable stockor chicken stock
- ?2 teaspoonsfresh lemon juice
- ?1/4 cupchopped fresh parsley
- ?Grated parmesanoptional for serving
Instructions
Instructions
- Rinse 1 cup (185 g) uncooked quinoa under cold running water in a fine-mesh sieve until the water runs clear; drain well and set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt.
- Add 1 pound (450 g) raw shrimp (thawed if frozen, deveined, tails off) to the skillet in a single layer. Sprinkle with ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Cook the shrimp 2–3 minutes on the first side.
- Flip the shrimp, add 3 cloves minced garlic and 1 tablespoon fresh lemon juice to the skillet, and cook the second side 2–3 minutes more, until the shrimp are pink and opaque. Be careful not to overcook.
- Transfer the cooked shrimp to a plate, cover or tent loosely to keep warm, and leave any pan juices in the skillet.
- To the same skillet, add the rinsed quinoa, 2 teaspoons fresh lemon juice, and 1 ½ cups (360 ml) low-sodium vegetable or chicken stock. Stir to combine and scrape up any browned bits from the pan.
- Bring the mixture to a boil, then reduce the heat to the lowest setting, cover with a lid, and simmer undisturbed for 15 minutes.
- Remove the skillet from the heat and keep it covered. Let it sit, covered, for 5 minutes.
- Uncover, fluff the quinoa with a fork, and stir in ¼ cup chopped fresh parsley.
- Return the shrimp to the skillet and gently toss to combine. If the shrimp have cooled, warm them in the skillet for about 1 minute until heated through.
- Serve immediately, sprinkling grated parmesan over each portion if desired.
Equipment
- 12-inch stainless steel skilletwith a lid
Notes
Low Sodium Stock is Key.I tested this recipe with regular vegetable broth and it was much too salty, combined with the salt on the shrimp and the salty parmesan cheese.
The Cheese is Optionalbut really delicious! You can sprinkle parmesan over the shrimp, or stir some into the quinoa if you’d like to.
Don’t Overcook the Shrimp.When it’s done, the shrimp will be pink and firm. Don’t cook it any longer or it can become rubbery.
Store leftoversin an airtight container in the fridge for 3-4 days. Reheat gently in the microwave if needed, being careful not to overcook the shrimp.
The Cheese is Optionalbut really delicious! You can sprinkle parmesan over the shrimp, or stir some into the quinoa if you’d like to.
Don’t Overcook the Shrimp.When it’s done, the shrimp will be pink and firm. Don’t cook it any longer or it can become rubbery.
Store leftoversin an airtight container in the fridge for 3-4 days. Reheat gently in the microwave if needed, being careful not to overcook the shrimp.