Citrus-Grilled Shrimp with Herb Quinoa

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Plump shrimp grilled with citrus and herbs, served atop fluffy quinoa for a protein-packed meal. This Mediterranean-inspired seafood recipe (high-protein, gluten-free), ready in about 38 minutes, pairs shrimp, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (peeled and deveined) shrimp
• 2 tbsp olive oil
• 1 (zested and juiced) lemon
• 1 (juiced) orange
• 2 cloves (minced) garlic
• 1 tbsp (chopped) fresh oregano
• 1 cup (uncooked) quinoa
• 2 cups water
• 1/2 cup (halved) cherry tomatoes
• 1/4 cup (pitted) kalamata olives
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a bowl, whisk 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp orange juice, 2 minced garlic cloves, 1 tbsp fresh oregano, 1/4 tsp salt, and 1/8 tsp black pepper; add 1 lb peeled and deveined shrimp, coating evenly, and marinate for 15 minutes.
2. Step 2: Meanwhile, combine 1 cup uncooked quinoa and 2 cups water in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Grill shrimp for 2-3 minutes per side until pink and opaque, then toss with 1/2 cup halved cherry tomatoes and 1/4 cup pitted kalamata olives; serve over quinoa.