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: Protein-Packed Skillet Dinner

Name: Garlic Butter Shrimp, Quinoa and Asparagus
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 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

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

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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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Prep Time: 5 min
Cook Time: 40 min
Method: stovetop

Nutrition

Calories: 415
Sugar: 3g
Sodium: 573mg
Fat: 17g
Saturated Fat: 5g
Carbohydrates: 26g
Fiber: 6g
Protein: 40g
Cholesterol: 396mg