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- 1 cup quinoa - 2 cups vegetable broth (or chicken broth) - 1 pound shrimp, peeled and deveined - 1 medium onion, diced - 4 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - Juice and zest of 1 lemon - Fresh parsley, chopped (for garnish)

One-Pan Lemon Garlic Shrimp with Quinoa

Discover the perfect weeknight meal with this Zesty One-Pan Lemon Garlic Shrimp with Quinoa recipe. Combining succulent shrimp, nutritious quinoa, and fresh veggies, this dish is both healthy and bursting with flavor. Infused with garlic and tangy lemon, it’s easy to make and simplifies cleanup with just one pan. Enjoy a delightful blend of spices and seasonal produce, making it perfect for meal prep or a quick dinner. Dive into a delicious experience that’s as nutritious as it is enjoyable!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth or chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 lemon (zest and juice)

1 tsp smoked paprika

1/2 tsp red pepper flakes (optional, for heat)

2 tbsp olive oil

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once done, fluff with a fork and set aside.

    Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes until translucent. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

      Add Shrimp and Peppers: Toss in the diced red bell pepper and halved cherry tomatoes. Cook for about 2-3 minutes until the pepper starts to soften. Next, add the shrimp to the skillet, seasoning with salt, black pepper, and red pepper flakes, if using. Cook for 3-4 minutes or until the shrimp turn pink and opaque.

        Combine with Quinoa: Once the shrimp is cooked, reduce the heat to low and add the cooked quinoa to the skillet. Add the lemon zest and juice, stirring to combine all ingredients well. Taste and adjust seasoning if necessary.

          Garnish and Serve: Remove the skillet from heat, sprinkle fresh chopped parsley over the top for garnish. Serve hot, ensuring each plate is filled with a balanced mix of shrimp, veggies, and quinoa.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4