Go Back
If you’re on the lookout for a meal that brings together vibrant flavors, nutritional benefits, and minimal cleanup, look no further than the Zesty One-Pan Lemon Garlic Shrimp & Quinoa. This delightful dish pairs succulent shrimp with fluffy quinoa, all tossed together in a zesty lemon-garlic sauce that tantalizes the taste buds. Perfect for busy weeknights or casual gatherings, this recipe offers a convenient way to serve up a satisfying dinner without the fuss of multiple pots and pans.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover the joy of easy meal prep with Zesty One-Pan Lemon Garlic Shrimp & Quinoa! This delicious recipe combines succulent shrimp and fluffy quinoa in a vibrant lemon-garlic sauce, making it perfect for busy weeknights or casual get-togethers. Packed with protein and essential nutrients, this dish is nutritious and satisfying. Enjoy minimal cleanup with one pan, allowing for a flavorful meal that everyone can customize to their taste. Try it tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth (or chicken broth)

3 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Juice and zest of 1 lemon

Salt and pepper to taste

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Once cooked, set aside.

    Cook the Shrimp: In a large skillet or pan over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and chopped onion, allowing them to sauté until fragrant and translucent, about 2-3 minutes.

      Add Vegetables: Toss in the diced red bell pepper and cherry tomatoes. Sauté for another 3-4 minutes until the vegetables soften.

        Season & Combine: Stir in the shrimp, smoked paprika, oregano, red pepper flakes, lemon juice, and lemon zest. Cook for 3-4 minutes, or until the shrimp turn pink and opaque. Season with salt and pepper to taste.

          Combine with Quinoa: Fluff the cooked quinoa with a fork and add it to the skillet with the shrimp and vegetables. Gently mix to combine all ingredients evenly, allowing the flavors to meld for another 2 minutes. Drizzle the remaining tablespoon of olive oil over the mixture.

            Serve: Remove from heat and garnish with fresh parsley or cilantro. Serve hot with lemon wedges on the side for an extra citrusy kick!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings