Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender shrimp marinated in lemon and garlic grilled on skewers, served with a fresh quinoa salad tossed with parsley, cucumber, and cherry tomatoes. This Mediterranean-inspired grilling recipe, ready in about 45 minutes, pairs large shrimp, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large shrimp
• 3 tbsp, freshly squeezed lemon juice
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, rinsed quinoa
• 2 cups chicken broth
• 1/2 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 2 tbsp, finely diced red onion

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine cooked quinoa, 1/2 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, and 2 tbsp finely diced red onion. Stir gently to mix.
4. Step 4: Preheat grill or grill pan to medium-high heat (around 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until shrimp turn pink and opaque with light char marks.
5. Step 5: Serve grilled shrimp skewers over the herbed quinoa salad, drizzling any leftover marinade over the top for extra flavor.