If you are looking for a skillet dinner that feels fresh and filling without a long ingredient list, this garlic butter shrimp with quinoa and asparagus is a great place to start.
Tender shrimp, fluffy quinoa, and asparagus with a little bite come together in a buttery garlic sauce that coats every spoonful. It works as a warm dinner tonight, and it works just as well chilled the next day as a shrimp quinoa salad.
The recipe makes 6 servings, with 5 minutes of prep and 40 minutes of cook time, so about 45 minutes from start to finish.
You will need two pans: one pot for the quinoa and one wok or large skillet for the pine nuts, the asparagus, and the shrimp.
Each serving lands at roughly 40g of protein, which is a big reason this dish earns a spot in many meal prep rotations. The original shrimp quinoa recipe is the source for the version below.
Garlic Butter Shrimp, Quinoa And Asparagus: A Protein-Packed Skillet Dinner 18
Because the quinoa cooks on its own and the asparagus and shrimp move quickly in the wok, most of that time is hands off.
Garlic butter does the heavy lifting on flavor, so you do not need a long list of spices to make the whole pan taste rich and satisfying.
If you enjoy this style of cooking, you may also like this garlic butter shrimp recipe for another buttery option on a busy night.
This dish keeps things simple on purpose. It uses 7 simple ingredients, and most of them are pantry or freezer staples, so there is very little shopping involved. It is light yet nutritious at the same time, with about 40g of protein per portion, and the garlic butter keeps every bite flavorful without making the plate feel heavy.
It is also flexible. You can serve it warm for dinner or chilled the next day, which makes it a natural fit for meal prep. Vegetables and protein can be substituted or added based on what is in season or already in the fridge. The recipe is described as naturally gluten free, grain free, and made with all natural ingredients.
Nutrient
Per serving
Calories
415
Carbohydrates
26g
Protein
40g
Fat
17g
Saturated fat
5g
Fiber
6g
Sugar
3g
Sodium
573mg
Cholesterol
396mg
Those numbers come from the source recipe and are based on 6 servings, so if you halve the pan, plan on three portions instead of six.
Ingredients for Garlic Butter Shrimp
Here is what you need for the full batch. The quantities below follow the source recipe, so you can shop once and cook without second guessing.
1 cup dry quinoa
2 lbs asparagus, trimmed and cut into 2 inch pieces
2 lbs large shrimp, raw and deveined
1/2 cup pine nuts, optional
3 tbsp butter, divided
4 large garlic cloves, crushed
1 tsp Himalayan pink salt, divided
Sprouts, optional
A few notes help you choose well. Quinoa may be white, tri color, or a blend such as quinoa bulgur, and cooking times differ slightly between them, so check the package directions. Asparagus does not need to be organic because it is not heavily sprayed and retains very few pesticides, which makes buying it in bulk a practical move.
For the shrimp, look for large raw, peeled and deveined shrimp, preferably bought frozen and defrosted, at about 31/40 per pound. Pine nuts are optional and add a buttery crunch.
Another lightly toasted nut works just as well, and sunflower seeds or pepitas keep the dish nut free. Fresh garlic is preferred, though garlic paste works in a pinch and you can adjust the amount to taste.
Organic grass fed butter is the base of the sauce, and if you use salted butter, reduce the added salt. Sprouts or other microgreens are an optional garnish, and Himalayan pink salt seasons the whole pan.
Garlic Butter Shrimp, Quinoa And Asparagus: A Protein-Packed Skillet Dinner 19
How to Make Shrimp with Asparagus
The method moves in five steps, and the whole thing comes together in one wok plus a pot for the quinoa.
Cook the quinoa as per package instructions. A stovetop method or an Instant Pot method both give good results.
In a ceramic nonstick wok, add the pine nuts and toast until golden brown, stirring occasionally. This takes about 4 minutes. Transfer them to a bowl.
Return the wok to medium heat and melt 1 tbsp of the butter. Add half the garlic and stir for 10 seconds. Add the asparagus and sprinkle with 1/2 tsp salt, then stir and cover. Cook for 5 minutes, then transfer the asparagus to the bowl with the pine nuts.
Return the wok to medium high heat and melt the remaining 2 tbsp butter. Add the shrimp, sprinkle with 1/2 tsp salt, and cook until pink with no grey in sight, stirring occasionally. Turn off the heat, add the remaining garlic, and stir well. A crack of black pepper is optional.
Add the asparagus, pine nuts, and quinoa back to the wok. Sprinkle with sprouts if using, stir gently, and serve hot.
Shrimp are the one part worth watching closely. They are ready as soon as they are pink all the way through, and they can go from perfect to rubbery in under a minute.
A tight curl and a tough, rubbery texture are the usual signs of overcooking. Because the shrimp finish so fast, keep the quinoa, asparagus, and pine nuts nearby so you can assemble the dish the moment the pan comes off the heat.
Pull the shrimp off the heat the second they turn pink all the way through. The residual heat in the wok keeps them cooking for a few more seconds.
Garlic Butter Shrimp, Quinoa And Asparagus: A Protein-Packed Skillet Dinner 20Garlic Butter Shrimp, Quinoa And Asparagus: A Protein-Packed Skillet Dinner 21
Optional Add In’s and Variations
This is a forgiving recipe, and there are several easy ways to make it your own.
Extra vegetables are the simplest upgrade. Zucchini, corn, broccoli, cauliflower, bell peppers, peas, snow peas, mushrooms, tomatoes, spinach, or kale all work well. Squash or pumpkin also work, but they need longer cooking times than asparagus.
The same method suits other proteins. Diced chicken breast, scallops, or crispy fried tofu can step in for the shrimp. For a vegan version, use dairy free butter.
For a Mediterranean style meal, add olives, zucchini, tomato, and a little feta, then serve with lemon wedges.
Lemon zest can go straight into the dish, lemon wedges can be served alongside it, or you can do both.
For heat, add a pinch or more of chili or cayenne pepper, pepper flakes, or finely chopped fresh chilies.
Because the butter already adds fat, cheese is usually left out, but a fine grating of parmesan on top tastes good if you want it.
One practical note: if you add a vegetable that releases water, such as mushrooms or tomatoes, give the pan a little extra time so the sauce does not turn thin. If you swap in a protein that cooks longer than shrimp, cook it first, set it aside, and then finish the asparagus and shrimp as written.
Tips for Best Results
A few small habits make a noticeable difference in the final pan.
If you forgot to thaw the shrimp, you can defrost them in about 20 minutes. Rinse off larger ice particles under running water, then thaw the shrimp for 15 to 20 minutes in a large bowl of room temperature or cold water. Never use warm or hot water, because it starts cooking the outside before the center thaws.
For more flavorful quinoa, cook it in vegetable broth or chicken broth instead of plain salted water.
The recipe halves neatly to serve two, and it doubles well for a bigger crowd. If you double it, work in batches so the shrimp sear instead of steam.
Toast the pine nuts in a dry pan and stay close to it. They go from golden to burned quickly, and burnt nuts will flavor the whole dish.
Serving Recommendations
This skillet shrimp and quinoa is hearty enough to eat on its own, but a few sides make it feel like a complete dinner.
A simple leafy salad works well, whether that is a lemon kale salad or a basic lettuce salad. On a grill day, grilled romaine lettuce is a nice option.
Extra vegetables can bulk up the plate. Sauteed spinach, grilled or sauteed zucchini, and garlic green beans are all good matches.
A crusty loaf or naan is great for mopping up the garlic butter left in the pan.
If you are serving the leftovers cold as a shrimp quinoa salad, treat it like a grain salad. Top it with avocado or an avocado salad, spoon over a simple salsa such as pico de gallo, or drizzle it with avocado cilantro dressing. For the full garlic butter shrimp and quinoa version, this is the recipe to follow.
How to Store
Plan ahead a little and the leftovers hold up well for several days.
Make the shrimp fresh. They cook in a few minutes, and reheating risks turning them overcooked and rubbery.
The quinoa and asparagus can be prepared 1 to 2 days in advance. Reheat the quinoa while the shrimp cook, then fold everything together.
Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze, use an airtight container within 2 hours of cooking and freeze for 2 to 3 months. Thaw overnight in the fridge, then eat it chilled, at room temperature, or warmed.
Reheat gently on the stovetop with a splash of water until warm. Microwaving works, but it is more likely to overcook the shrimp.
Since shrimp are the delicate part, the safest approach is to portion out what you plan to eat and reheat only that amount. If you know you will be eating leftovers cold, you can skip reheating altogether and let the bowl sit at room temperature for a few minutes before serving.
Garlic Butter Shrimp, Quinoa And Asparagus: A Protein-Packed Skillet Dinner 22
FAQs
How do you make garlic butter shrimp with quinoa and asparagus?
Cook 1 cup of dry quinoa according to package instructions. In a ceramic non-stick wok, toast 1/2 cup of pine nuts until golden, about 4 minutes, and set aside. Return the wok to medium heat, melt 1 tablespoon of butter, add half of 4 crushed garlic cloves for 10 seconds, then add 2 lbs of trimmed asparagus cut into 2-inch pieces with 1/2 teaspoon of salt. Cover and cook for 5 minutes, then transfer to the bowl. Return the wok to medium-high heat, melt 2 tablespoons of butter, add 2 lbs of large raw deveined shrimp and 1/2 teaspoon of salt, and cook until pink with no grey. Turn off the heat, stir in the remaining garlic, then gently combine the quinoa, asparagus, and pine nuts with the shrimp.
How long should shrimp cook in a skillet for this recipe?
Shrimp cook very quickly, typically in 2 to 4 minutes depending on their size. Cook them over medium-high heat, stirring occasionally, until the flesh turns opaque and pink with no gray areas remaining. As soon as they are pink through, remove them from heat to avoid a tight curl or rubbery texture, which indicates overcooking.
Can you make shrimp quinoa and asparagus ahead of time?
Yes, the quinoa and asparagus can be prepared 1 to 2 days in advance and stored separately in the refrigerator. However, the shrimp is best cooked fresh to maintain its tender texture and prevent it from becoming rubbery when reheated. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Is shrimp with quinoa and asparagus gluten-free?
Yes, this garlic butter shrimp, quinoa, and asparagus dish is naturally gluten-free as written. Quinoa is a gluten-free pseudocereal, and the other core ingredients-shrimp, asparagus, pine nuts, butter, and garlic-contain no gluten. Always check labels on any optional or substituted ingredients to ensure they are certified gluten-free if needed.
Garlic Butter Shrimp, Quinoa and Asparagus If you are looking for a skillet dinner that feels fresh and filling without a long ingredient list, this garlic butter shrimp with quinoa and asparagus is a great place to start. Tender shrimp, fluffy quinoa, and asparagus with a little bite come together in a buttery garlic sauce that coats every spoonful.
Total Time:45 min
Yield:61x
Ingredients
Scale
1 cup quinoa, dry 2 lbs asparagus, trimmed & cut into 2” pieces 2 lbs large shrimp, raw & deveined 1/2 cup pine nuts 3 tbsp butter, divided 4 large garlic cloves, crushed 1 tsp himalayan pink salt, divided Sprouts
Instructions
1-Cook quinoa as per package instructions, use: Cook quinoa as per package instructions, use my how to cook quinoa on stove or Instant Pot quinoa method for perfect results. 2-In a ceramic non-stick wok, add pine: In a ceramic non-stick wok, add pine nuts and toast until golden brown, stirring occasionally. Takes about 4 minutes. Transfer to a bowl. 3-Return wok to medium heat and melt: Return wok to medium heat and melt 1 tbsp butter. Add half the amount of garlic and stir for 10 seconds. Add asparagus and sprinkle with 1/2 tsp salt; stir and cover. Cook for 5 minutes and transfer to a bowl with pine nuts. 4-Return wok to medium-high heat and melt: Return wok to medium-high heat and melt 2 tbsp butter. Add shrimp, sprinkle with 1/2 tsp salt and cook until pink and no grey in sight, stirring occasionally. Turn off the heat, add half the amount of garlic and stir well. Sprinkle with black pepper if desired. 5-Add asparagus, pine nuts and quinoa to: Add asparagus, pine nuts and quinoa to a wok. Sprinkle with sprouts if using. Stir gently and serve hot.
Last Step:
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