Lemon-Dill Shrimp with Asparagus and Quinoa
Quick-cooked shrimp with bright lemon and dill flavors, served over nutty quinoa with tender asparagus for a balanced, protein-packed meal. This international-inspired seafood (high-protein, gluten-free) ready in about 22 minutes pairs shrimp, asparagus, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, 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
- 12 oz, peeled and deveined shrimp
- 10 oz, trimmed and cut into 1-inch pieces asparagus
- 1 cup, cooked quinoa
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 12 oz shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until pink and opaque, then remove from pan and set aside.
- Step 3: Add 10 oz asparagus to the skillet, cook for 4-5 minutes until crisp-tender, then stir in 1 lemon juice, 2 tbsp chopped dill, and 1 lemon zest.
- Step 4: Gently fold in 1 cup cooked quinoa and cooked shrimp. Heat through for 1 minute, then serve immediately.
Frequently asked questions
How long does Lemon-Dill Shrimp with Asparagus and Quinoa take to make?
Total time is about 22 minutes (10 min prep + 12 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 Lemon-Dill Shrimp with Asparagus and Quinoa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Lemon-Dill Shrimp with Asparagus and 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 Lemon-Dill Shrimp with Asparagus and 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 Lemon-Dill Shrimp with Asparagus and 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
- ★★★★★
My family loved this dish. The quinoa was fluffy and the asparagus was perfectly crisp. Will make again!
- ★★★★★
This was a hit at our dinner party! The lemon and dill really brightened up the shrimp. Easy to make and healthy too.
- ★★★★★
So fresh and light! The dill is a great touch. I'll definitely add this to my regular rotation.
