Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad
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 ready in about 45 minutes pairs peeled and deveined large shrimp, freshly squeezed 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve grilled shrimp skewers over the herbed quinoa salad, drizzling any leftover marinade over the top for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad take to make?
Total time is about 45 minutes (25 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 Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad?
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 freshly squeezed lemon juice from drying out.
Can I substitute ingredients in Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad?
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-Garlic Shrimp Skewers with Herbed Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Lemon-Garlic Shrimp Skewers with Herbed Quinoa Salad?
Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
