Garlic-Butter Shrimp with Lemon-Herb Quinoa
Plump shrimp sautéed in garlic butter with a zesty lemon-herb finish, served over fluffy quinoa for a protein-rich dinner. This seafood-inspired seafood (gluten-free) ready in about 38 minutes pairs peeled and deveined large shrimp, unsalted butter, minced 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, peeled and deveined large shrimp
- 3 tbsp unsalted butter
- 3 cloves minced garlic
- 2 tbsp fresh lemon juice
- 1 tsp dried parsley
- 1 cup, uncooked quinoa
- 2 cups chicken broth
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1 cup uncooked quinoa under cold water, then combine with 2 cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- Step 2: Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 3: Remove shrimp from skillet, then stir 2 tbsp fresh lemon juice, 1 tsp dried parsley, and 1/4 tsp black pepper into the pan. Return shrimp to the skillet and toss to coat. Serve immediately over quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Butter Shrimp with Lemon-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 Garlic-Butter Shrimp with Lemon-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 unsalted butter from drying out.
Can I substitute ingredients in Garlic-Butter Shrimp with Lemon-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 Garlic-Butter Shrimp with Lemon-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 Garlic-Butter Shrimp with Lemon-Herb Quinoa gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
