Crispy Lemon-Garlic Shrimp with Herb Quinoa
Light, flavorful shrimp sautéed in a zesty lemon-garlic sauce, served over fluffy quinoa with fresh herbs for a satisfying weeknight meal. This mediterranean-inspired seafood (high protein, gluten free) ready in about 35 minutes pairs (16-20 count) large shrimp, extra virgin olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
- 12 oz (16-20 count) large shrimp
- 2 tbsp extra virgin olive oil
- 2 cloves minced garlic
- 1 tbsp fresh lemon juice
- 1/2 tsp dried oregano
- 1 cup (uncooked) quinoa
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cups water
Instructions
- Step 1: Rinse quinoa under cold water, then combine with 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 2: While quinoa cooks, pat shrimp dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add shrimp in a single layer, cooking for 1-2 minutes per side until pink and opaque. Add minced garlic, 1 tbsp lemon juice, and 1/2 tsp dried oregano, stirring constantly for 30 seconds until fragrant.
- Step 4: Fluff cooked quinoa with a fork, then fold in 3 tbsp chopped parsley, 2 tbsp chopped chives, and remaining 1 tbsp lemon juice until evenly distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Lemon-Garlic Shrimp with Herb Quinoa take to make?
Total time is about 35 minutes (15 min prep + 20 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 Crispy Lemon-Garlic 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 (16-20 count) large shrimp from drying out.
Can I substitute ingredients in Crispy Lemon-Garlic 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 Crispy Lemon-Garlic Shrimp with Herb Quinoa for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crispy Lemon-Garlic 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
