Garlic Butter Shrimp and Quinoa
Garlic Butter Shrimp and Quinoa is the kind of dinner that looks like you fussed and tastes like you did not have to. Tender shrimp, a buttery garlic drizzle, and a pot of quinoa that catches every last drop.
It is light enough for a busy weeknight and special enough that nobody at the table will guess how easy it was to put together.
The recipe comes from Pinch of Yum, and it is built around one simple idea: let the shrimp be the star. That means the shopping matters just as much as the cooking.
If you can, buy the freshest shrimp you can find, straight from the seafood counter at a grocery store you trust, instead of grabbing a bag from the freezer aisle.
In the original post, the author makes the case that a slightly longer trip to a store with a great seafood counter is worth it, because the shrimp carries the whole dish.
Frozen shrimp can absolutely work, and one reader pointed out that frozen is sometimes the better choice depending on what is in the ingredient list.
So read the label, look for a short list of recognizable ingredients, and pick whichever option looks and smells freshest to you.
Why all the fuss? Because this dish is unapologetically shrimp forward. There is no heavy sauce hiding anything and no long list of spices covering it up. You taste the seafood, the butter, and the garlic, and that is the entire point. A good seafood counter is your friend here, and it is the single biggest upgrade you can make.
A little backstory, since it explains the shrimp obsession. In the original article, the author describes a weekend in Washington, D.C.
full of seafood, including shrimp with pineapple salsa and guacamole, lobster mac and cheese, and crab cakes with caramelized brussels sprouts, and jokes that the trip had her thinking about moving somewhere coastal.
That seafood heavy weekend is what eventually put this shrimp and quinoa dinner on the table.
If shrimp dinners are your thing, our Garlic Butter Shrimp With Quinoa is a great next stop, and it keeps the same buttery, garlicky spirit in a slightly different shape.
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HOW TO MAKE OUR GARLIC BUTTER SHRIMP AND QUINOA:
The short version of this recipe is that you drench the shrimp in garlic butter. That is it. Garlic butter is one of the best ways to cook seafood, and honestly one of the best ways to cook just about anything, so a dish that leans all the way into it is a very good place to be.
The quinoa does more than sit there, though. It gets built from the ground up with onion, garlic, chili powder, and broth, so it tastes seasoned and savory instead of plain. In the original post, the author mentions that quinoa has never been a favorite grain and credits this exact combination for turning that around.
Everything happens on the stovetop, in a large nonstick pot for the quinoa and a large skillet for the shrimp. Here is the fun part, though. Once it is all piled into one dish and drizzled with that garlic butter sauce, it eats like a casserole. Comforting, scoopable, and a little bit cozy, with none of the oven time.
The butter is split, too, and that is not an accident. One tablespoon goes into the skillet with the shrimp, and the remaining five tablespoons melt with the last of the garlic to make the sauce you pour over everything at the end.
It sounds like a lot of butter. It is. It is also the reason people go back for seconds.
Keep the finish simple. Fresh parsley, a squeeze of lemon juice, extra sea salt, and coarsely ground black pepper are all you need. Simpler and fresher tends to win here, because the butter and the garlic are already doing plenty of heavy lifting.
For sides, a crisp green salad is a natural fit, and roasted or caramelized vegetables work beautifully too. Something with a little sweetness or char balances the rich butter sauce nicely.
One last thing: this dish is at its best served right away, while the shrimp are still hot and the butter is still glossy. It is not a make ahead kind of meal, and that is part of its charm.
Ingredients
Here is everything you need for eight servings.
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 5 teaspoons minced garlic, divided
- 2 cups uncooked quinoa
- 1 teaspoon chili powder, divided
- 4 cups vegetable or chicken broth
- 6 tablespoons salted butter, divided
- 1 pound raw shrimp, tails on
- Salt and pepper, to taste
- Fresh parsley, for serving
- Fresh lemon juice, for serving
The word divided shows up three times in that list, and it matters. Here is how each one splits.
| Ingredient | Total | Where it goes |
|---|---|---|
| Minced garlic | 5 teaspoons | 2 teaspoons in the quinoa, 1 teaspoon at the end of the shrimp, 2 teaspoons in the drizzle sauce |
| Chili powder | 1 teaspoon | 1/2 teaspoon in the quinoa, 1/2 teaspoon on the shrimp |
| Salted butter | 6 tablespoons | 1 tablespoon for the shrimp, 5 tablespoons for the drizzle sauce |
The quinoa here is uncooked, so measure it dry. Two cups dry quinoa is a generous amount, and it is part of what makes this a full dinner rather than a side dish for two.
Both vegetable broth and chicken broth work, so use whatever you keep on hand. Because the butter is salted, season the quinoa and the shrimp to taste and then check the salt level again at the end. The parsley and lemon juice are optional, but they add a fresh, bright note that cuts through all that butter.
Instructions
The whole thing happens on the stovetop, in four stages. Get your large nonstick pot and your large skillet out before you start, and the rest moves quickly.
Build the quinoa. Heat the olive oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to keep it from burning.
Add the uncooked quinoa and 1/2 teaspoon of the chili powder, sprinkle with salt and pepper, and saute for another minute to flavor the quinoa. Pour in the broth, bring it to a boil, then cover and cook for 15 to 20 minutes.
When the quinoa is done, it will be soft throughout. Fluff it with a fork and toss it with fresh minced parsley.
Cook the shrimp. While the quinoa is cooking, melt 1 tablespoon of the butter in a large skillet over medium high heat.
When the pan is hot and the butter has melted, add the shrimp and sprinkle the remaining 1/2 teaspoon chili powder directly into the pan.
Season with salt and pepper, then saute until the shrimp are no longer translucent and are golden brown on the outside. Right at the end of the saute, add 1 teaspoon of the garlic and swirl it around the pan until it is very fragrant.
Make the drizzle sauce. Melt the remaining 5 tablespoons of butter with the last 2 teaspoons of garlic. Crushed garlic or garlic paste works especially well for this sauce, though plain minced garlic is perfectly fine.
Put it together. Serve the quinoa and the shrimp together in one dish, topping with fresh chopped parsley and a squeeze of lemon juice if you like. Once the butter has melted and cooled slightly, drizzle it over the shrimp and quinoa. Serve immediately, while everything is still hot.
Two small things make a real difference. First, stir the garlic constantly during that first minute in the pot, because burnt garlic turns bitter fast and there is no saving it. Second, add the garlic to the shrimp at the very end, not at the beginning, so it stays sweet and fragrant instead of scorching in the hot pan.
You do not need a thermometer for the shrimp. They tell you when they are ready: they turn opaque and golden brown, and that raw, translucent look is gone. If you are unsure, pull one out and check it. This is a forgiving dish as long as you stay near the skillet.
Do not skip the drizzle. That melted garlic butter poured over the top is what ties the shrimp and the quinoa together.
Recipe details
This one runs on a weeknight friendly timeline, with most of the work happening while the quinoa simmers.
| Detail | Value |
|---|---|
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Yield | 8 servings |
| Method | Stovetop |
Eight servings makes this a solid choice for a family dinner, and it is best eaten right away, while the shrimp are hot and the garlic butter is still warm and glossy.
Round out the plate with a green salad or roasted or caramelized vegetables, and you have a complete dinner that comes together in under an hour. If you want a second shrimp dinner in the rotation, our Tuscan Shrimp One Pan Dinner is a good one to keep handy.
FAQs
What type of quinoa works best for garlic butter shrimp and quinoa?
Any variety of uncooked quinoa works well, and the recipe calls for 2 cups. Sautéing the quinoa with onion, garlic, and broth before cooking brings out a nutty flavor and prevents mushiness. For the fluffiest result, let the quinoa rest covered off the heat for 5 minutes after cooking, then fluff with a fork.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Thaw it safely in the refrigerator overnight or under cold running water for a few minutes. Pat the shrimp dry with paper towels before sautéing to get a nice golden-brown sear. The recipe uses 1 pound of raw tail-on shrimp.
Is this garlic butter shrimp and quinoa recipe gluten-free?
Yes, this dish is naturally gluten-free. Quinoa is a gluten-free seed, and the other main ingredients-shrimp, butter, olive oil, and spices-contain no gluten. For a fully gluten-free meal, be sure to use a broth that is labeled gluten-free.
How do I reheat leftovers without overcooking the shrimp?
To reheat, separate the shrimp from the quinoa. Warm the quinoa gently on the stovetop or in the microwave with a splash of broth. Reheat the shrimp separately over low heat or in short microwave bursts to avoid toughness. The dish is best served immediately but can be enjoyed the next day with this careful approach.
Garlic Butter Shrimp and Quinoa
Garlic Butter Shrimp and Quinoa Garlic Butter Shrimp and Quinoa is the kind of dinner that looks like you fussed and tastes like you did not have to. Tender shrimp, a buttery garlic drizzle, and a pot of quinoa that catches every last drop.
- Total Time: 55 min
- Yield: 8 1x
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped onion, finely chopped
5 teaspoons minced garlic, divided
2 cups uncooked quinoa
1 teaspoon chili powder, divided
4 cups vegetable or chicken broth
6 tablespoons salted butter, divided
1 pound raw tail-on shrimp
salt and pepper, to taste
fresh parsley, for serving
fresh lemon juice, for serving
Instructions
1-Heat the oil in a large nonstick: Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2-While the quinoa is cooking, heat 1: While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining 1/2 teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3-Melt the remaining 5 tablespoons butter with: Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4-Serve the quinoa and shrimp together in: Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 45 min
- Method: stovetop
