Garlic Butter Shrimp with Quinoa
If you are looking for a satisfying dinner that comes together in one skillet, this garlic butter shrimp with quinoa is a wonderful choice. It pairs plump, garlicky shrimp with fluffy quinoa, and the whole dish is ready in about 40 minutes. The recipe is simple enough for a weeknight but flavorful enough to serve to guests.
The shrimp are quickly seared in butter with garlic, smoked paprika, chili powder, salt, and pepper, then finished with a squeeze of fresh lemon juice. The quinoa cooks in the same skillet, soaking up all the savory juices left behind. A sprinkle of Parmesan and fresh parsley brings everything together.
This recipe is adapted from Little Sunny Kitchen’s garlic butter shrimp with quinoa. It is a low effort meal with big flavor, and it uses simple, healthy ingredients you likely already have on hand.
The dish is essentially a combination of two basic recipes: pan seared shrimp and easy quinoa. Together, they make a complete meal that is both comforting and nourishing.
If you enjoy shrimp recipes, you might also like our Garlic Butter Shrimp recipe. It is another easy way to get dinner on the table with minimal fuss.
One of the best things about this recipe is that it requires just one skillet. You cook the shrimp first, then use the same pan to cook the quinoa. That means fewer dishes to wash and a quicker cleanup. It is perfect for busy evenings when you want a home cooked meal without a lot of effort.
Quinoa is a whole grain that is naturally gluten free, and it is a good source of plant based protein. Shrimp are lean and cook in just minutes. Together they make a balanced meal that keeps you satisfied.
The recipe is also very flexible. You can adjust the spices to your taste, adding more or less chili powder depending on how much heat you like.
The recipe is also very forgiving. If you do not have fresh parsley, you can use dried parsley, though fresh is best. If you do not have smoked paprika, regular paprika will work, but you will miss that smoky note.
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Why You’ll Love This Recipe
There are several reasons this garlic butter shrimp with quinoa is a keeper. First, it is a one pan meal. You cook the shrimp in a skillet, remove it, and then use the same skillet to cook the quinoa. That means fewer dishes to wash and a quicker cleanup.
Second, the flavor is fantastic. Fresh garlic, smoked paprika, and chili powder give the shrimp a savory, smoky, and slightly spicy kick. The mild flavors of shrimp and quinoa are the perfect canvas for these seasonings. The lemon juice adds brightness, and the Parmesan adds a salty, nutty note.
Third, leftovers are delicious. This recipe makes enough for dinner for two, with two additional servings that you can save for lunch the next day. It is also suitable for meal prep, so you can make it ahead and enjoy it throughout the week. The shrimp and quinoa hold up well in the refrigerator, and the flavors only get better.
Another bonus is that the recipe uses simple, healthy ingredients. You do not need any special equipment, just a good skillet with a lid. It is a great way to get a balanced meal on the table without stress.
The combination of textures is also lovely. The shrimp are tender and juicy, while the quinoa is fluffy with a slight crunch. The parsley adds a fresh, herbal note, and the Parmesan adds a savory finish.
It is also a great recipe for beginner cooks. The steps are straightforward, and the dish is forgiving. Even if the shrimp cook a minute longer than you planned, the result is still delicious.
The dish is also a great way to introduce quinoa to people who are new to it. The flavorful shrimp and seasonings make the quinoa taste amazing, so even picky eaters enjoy it.
Ingredients In Garlic Butter Shrimp with Quinoa
Here is what you need to make this dish.
The quantities are for the main recipe as written.
For the shrimp
- 1 tablespoon unsalted butter
- 1 pound raw shrimp, thawed if frozen, deveined, and tails off. Medium shrimp, about 50 to 70 count per pound, work well.
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
For the quinoa
- 1 cup uncooked quinoa, rinsed well
- 1 1/2 cups low sodium vegetable stock or chicken stock
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, optional, for serving
Rinsing the quinoa is important. It removes the bitter outer coating called saponin. Place the dry quinoa in a mesh sieve and rinse with cold water until the water runs clear. This step takes only a minute and makes a big difference in the final taste.
Use low sodium stock. Regular broth can make the dish too salty, especially with the seasoned shrimp and Parmesan. If you only have regular broth, you can reduce the added salt or omit it.
Freshly grated Parmesan melts better than cheese that is already grated. It is optional but delicious. You can sprinkle it over the shrimp or stir it into the quinoa.
Fresh lemon juice is a must when cooking fish and seafood. It brightens the flavor and balances the richness of the butter.
You can use any size shrimp you like. Larger shrimp will need a bit more cooking time, while smaller shrimp cook even faster. Just watch them closely.
If you are using frozen shrimp, thaw them overnight in the refrigerator or place them in a zip top bag and submerge in cold water for 20 to 30 minutes. Pat them dry before cooking so they sear instead of steam.
The spices are simple but effective. Smoked paprika adds a deep, smoky flavor. Chili powder adds a mild heat. You can adjust the amounts to suit your taste. If you like things spicier, add a pinch of cayenne pepper.
How To Make Quinoa and Shrimp
This recipe comes together in a few simple steps. Keep an eye on the shrimp so they do not overcook.
- In a skillet over medium heat, melt the butter. Add the shrimp followed by the garlic.
- Season with smoked paprika, chili powder, salt, and pepper. Mix everything so the shrimp is coated in the seasonings. Add the tablespoon of lemon juice.
- Cook the shrimp for 2 to 3 minutes per side, or until it is pink. Be careful not to overcook the shrimp. Remove the shrimp onto a plate and set aside. Tent with foil to keep warm if you like.
- To the same skillet, there will be some sauce from the shrimp. Add the quinoa, two teaspoons of lemon juice, and the stock.
- Bring to a boil, then lower the heat to the lowest setting possible. Cover with a lid and simmer for 15 minutes.
- Remove the pan from the heat and let it sit for 5 minutes without peeking. Uncover and fluff with a fork.
- Mix in the fresh parsley and return the shrimp back to the pan. If needed, warm the shrimp back up in the microwave for 30 seconds first. Sprinkle with Parmesan before serving.
The skillet will have some sauce from the shrimp. That is fine. It adds flavor to the quinoa. Do not peek while the quinoa rests. Keeping the lid on traps steam and helps the quinoa finish cooking.
If you want to add a little extra brightness, squeeze a bit more lemon over the top before serving. The skillet should be large enough to hold the shrimp in a single layer. If they are crowded, they will steam instead of sear.
Cook them in batches if necessary. When you add the quinoa and stock, scrape up any browned bits from the bottom of the pan. Those bits are packed with flavor.
The key to fluffy quinoa is to keep the lid on during the resting period. The steam continues to cook the quinoa gently, and it absorbs any remaining liquid. After 5 minutes, fluff it with a fork to separate the grains.
Tip!
If the shrimp gets cold while the quinoa cooks, you can warm it back up.
Place it in the microwave for 30 seconds, or heat it in a clean skillet for 1 to 2 minutes. Just be careful not to overcook it, or it will become rubbery.
Recipe Tips
- Use low sodium stock. The author found that regular vegetable broth made the dish too salty, especially with the seasoned shrimp and Parmesan.
- Parmesan is optional. You can sprinkle it over the shrimp or stir it into the quinoa. It adds a nice salty, nutty flavor.
- Do not overcook the shrimp. It is done when it is pink and firm. Further cooking makes it tough and rubbery.
- Rinse the quinoa well to avoid a bitter taste. This step is quick and easy.
Shrimp cook quickly. As soon as they turn pink and opaque, they are ready. Take them out of the pan right away.
Another tip is to taste the quinoa before serving. If it needs a little more salt or lemon, add it now. The flavors should be bright and savory.
Storing Tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the microwave. Avoid overheating, as the shrimp can become rubbery. You can also enjoy it cold as a salad topping.
What To Serve With Garlic Butter Shrimp with Quinoa
Because this dish is a complete meal with protein and grains, you can keep sides simple. A vegetable side works well: sautéed spinach, green beans, or roasted root vegetables. Our Garlic Parmesan Green Beans would be a great choice. They are easy to make and pair nicely with the garlic butter shrimp.
Salads are also a nice addition. Try a roasted cauliflower salad or a beet salad with apples and feta. The fresh flavors contrast well with the rich, buttery shrimp.
If you want dessert, the source suggests chocolate mayonnaise cake or cake mix cookie bars. These are simple, sweet endings to a satisfying meal.
The shrimp and quinoa are flavorful on their own, so a light side is often enough. A squeeze of lemon over the top adds brightness. You can also serve with crusty bread to soak up any extra juices.
You can also turn this into a grain bowl by adding extra vegetables like roasted broccoli or cherry tomatoes. A drizzle of lemon tahini sauce would be a nice touch.
For a heartier meal, you can add a side of crusty bread or a simple green salad. A glass of white wine, such as Sauvignon Blanc, pairs nicely with the garlic and lemon flavors.
FAQs
Why is it important to rinse quinoa before cooking it in this recipe?
Rinsing quinoa is essential because it removes the natural bitter coating called saponin. Place dry quinoa in a fine mesh sieve and rinse under cold water until the water runs clear. This step ensures the finished dish tastes clean and not soapy.
What kind of broth should I use for the quinoa so the dish does not become too salty?
Low sodium vegetable or chicken stock is strongly recommended. Because the quinoa absorbs all the liquid, using regular broth combined with the salt from the seasoning and cheese can make the dish overly salty. Low sodium broth gives you better control over the final salt level.
How do I keep the shrimp from becoming tough and overcooked?
Cook the shrimp for only 2 to 3 minutes per side over medium heat until they are pink and firm. Remove them from the skillet immediately after cooking and keep them warm on a plate tented with foil. Avoid cooking them longer, as they will become rubbery.
Can I use frozen shrimp directly or does it need to be thawed first?
Frozen shrimp must be completely thawed before cooking. The best method is to thaw it overnight in the refrigerator. For a quicker option, place the shrimp in a zip-top bag and submerge it in cold water for 20 to 30 minutes. Pat the shrimp dry before adding it to the skillet.
Garlic Butter Shrimp with Quinoa
Garlic Butter Shrimp with Quinoa If you are looking for a satisfying dinner that comes together in one skillet, this garlic butter shrimp with quinoa is a wonderful choice. It pairs plump, garlicky shrimp with fluffy quinoa, and the whole dish is ready in about 40 minutes.
- Total Time: 40 min
Ingredients
Shrimp
1 tablespoon unsalted butter
1 pound raw shrimp, thawed if frozen and deveined, tails off
3 cloves garlic, minced
0.5 teaspoon smoked paprika
0.5 teaspoon chili powder
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon fresh lemon juice
For the quinoa
1 cup uncooked quinoa, rinsed well
1.5 cups low sodium vegetable stock or chicken stock
2 teaspoons fresh lemon juice
0.25 cup fresh parsley, chopped
grated parmesan cheese
Instructions
1-In a skillet over medium heat, melt: In a skillet over medium heat, melt the butter and add the shrimp followed by the garlic.
2-Season with smoked paprika, chili powder, salt: Season with smoked paprika, chili powder, salt and pepper. Mix everything so the shrimp is coated in the seasonings, add the tablespoon of lemon juice. Cook the shrimp for 2-3 minutes per side or until it’s pink. Then remove onto a plate and set aside (keep warm). Be careful not to overcook the shrimp.
3-To the same skillet (there will be: To the same skillet (there will be some sauce from the shrimp), add the quinoa, two teaspoons of lemon juice and stock.
4-Bring to a boil, then lower the: Bring to a boil, then lower the heat to the lowest setting possible, cover with a lid, and simmer for 15 minutes.
5-Remove the pan from the heat, and: Remove the pan from the heat, and let it sit for 5 minutes without peeking! Uncover, and fluff with a fork. Mix in the fresh parsley, and return the shrimp back to the pan. If needed warm the shrimp back up in the microwave for 30 seconds first. Sprinkle with parmesan before serving.
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: 30 min
- Method: stovetop
Nutrition
- Calories: 291
- Sugar: 1g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 190mg
