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Zesty One-Pan Lemon Garlic Shrimp & Quinoa is a vibrant and flavorful dish that brings the freshness of seafood and wholesome grains together in a single pan. This recipe is not only delicious but also incredibly convenient, making it an ideal choice for busy weeknights or a light weekend dinner. The combination of succulent shrimp and nutrient-dense quinoa creates a meal that is both satisfying and nutritious.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover the vibrant flavors of Zesty One-Pan Lemon Garlic Shrimp & Quinoa, a perfect meal for busy nights or leisurely weekends. This delicious recipe combines succulent shrimp with nutrient-rich quinoa, fresh spinach, and juicy cherry tomatoes, all enhanced by the bright notes of lemon and garlic. Enjoy a nutritious, balanced dish that's quick to prepare and easy to clean up. Ideal for customizing to fit your taste, it's a delightful addition to any dinner table.
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Ingredients
  

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

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or chicken broth if preferred)

4 tablespoons olive oil, divided

4 cloves garlic, minced

1 juicy lemon, both juice and zest

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust based on your spice preference)

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prep the Quinoa:

    In a medium saucepan, bring the vegetable broth to a rolling boil. Stir in the rinsed quinoa, then reduce the heat to a gentle simmer. Cover the saucepan and cook for about 15 minutes, or until all the liquid has been absorbed. Once done, remove from heat and fluff the quinoa with a fork. Set aside.

      Sauté the Aromatics:

        In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring continuously until fragrant but not browned.

          Cook the Shrimp:

            Add the shrimp to the skillet and sprinkle with smoked paprika, red pepper flakes, salt, and black pepper. Cook for around 2-3 minutes on each side, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

              Prepare the Vegetables:

                In the same skillet, pour in the remaining 2 tablespoons of olive oil. Toss in the halved cherry tomatoes and sauté for 2-3 minutes, stirring often until the tomatoes begin to soften and release their juices.

                  Combine Ingredients:

                    To the skillet, add the cooked quinoa along with the fresh spinach. Stir well until the spinach wilts down, then mix in the lemon juice and zest, ensuring that all ingredients are evenly distributed and coated.

                      Integrate the Shrimp:

                        Gently fold the cooked shrimp back into the skillet with the quinoa mixture. Taste and adjust the seasoning with more salt and black pepper if needed.

                          Serve:

                            Remove the skillet from heat and garnish generously with freshly chopped parsley. This dish is best served warm, allowing the vibrant flavors of lemon and garlic to shine!

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

                                Presentation Tips: For a beautiful presentation, serve the dish in shallow bowls, allowing the vivid colors of the shrimp and vegetables to stand out. Add a few lemon wedges on the side for an extra citrusy touch. Enjoy!