Citrus-Grilled Shrimp with Herb Quinoa
Plump shrimp grilled with citrus and herbs, served atop fluffy quinoa for a protein-packed meal. This mediterranean-inspired seafood (high-protein, gluten-free) ready in about 38 minutes pairs (peeled and deveined) shrimp, olive oil, (zested and juiced) 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 a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Grilled Shrimp with Herb Quinoa take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Grilled Shrimp with Herb Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (peeled and deveined) shrimp from drying out.
Can I substitute ingredients in Citrus-Grilled Shrimp with Herb Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Grilled Shrimp with Herb Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus-Grilled Shrimp with Herb Quinoa high-protein?
Yes — this recipe is tagged high-protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
