Lemon-Garlic Shrimp with Herb Quinoa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant seafood dish combining succulent lemon-garlic shrimp with fluffy herb-infused quinoa, perfect for a light yet flavorful meal. This American-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs medium shrimp, peeled and deveined, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 20 min Serves 3 American cuisine 320 cal/serving

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Ingredients

12 oz medium shrimp, peeled and deveined
3 tbsp olive oil
2 tbsp fresh lemon juice
4 garlic cloves, minced
1 cup quinoa
2 cups vegetable broth
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes

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Instructions

Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine the rinsed quinoa and 2 cups vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the quinoa is fluffy and liquid is absorbed.
Step 2: While quinoa cooks, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz shrimp to the skillet along with 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes, flipping shrimp halfway, until pink and opaque.
Step 4: Remove skillet from heat and stir in 1/4 cup chopped fresh parsley.
Step 5: Fluff the cooked quinoa with a fork and mix in remaining 1/8 cup fresh parsley. Serve shrimp over the herb quinoa immediately.