Crispy Lemon-Garlic Shrimp with Herbed Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Succulent shrimp cooked to perfection with bright lemon and garlic, served over a fluffy bed of herbed quinoa for a light yet satisfying meal. This mediterranean-inspired seafood (gluten-free) ready in about 40 minutes pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 shrimp
• 2 tbsp olive oil
• 3 cloves garlic
• 1 lemon
• 1/2 cup quinoa
• 1 cup chicken broth
• 2 tbsp fresh parsley
• 1 tbsp dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 12 oz shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
2. Step 2: Squeeze juice from 1 lemon into the skillet, add 3 minced garlic cloves, and cook for 1 minute until fragrant but not browned. Remove shrimp and set aside.
3. Step 3: In the same skillet, add 1/2 cup quinoa and 1 cup chicken broth, bring to a simmer, cover, and cook for 15 minutes until liquid is absorbed. Fluff with a fork, then stir in 2 tbsp chopped parsley, 1 tbsp dill, and the cooked shrimp. Cook for 1 minute to reheat, until the quinoa is tender and flavors meld.