Lemon-Garlic Shrimp with Herb Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant seafood dish combining succulent lemon-garlic shrimp with fluffy herb-infused quinoa, perfect for a light yet flavorful meal. This 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 3 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove skillet from heat and stir in 1/4 cup chopped fresh parsley.
  5. 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.

Frequently asked questions

How long does Lemon-Garlic Shrimp with Herb Quinoa take to make?

Total time is about 30 minutes (10 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 with Herb 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-Garlic Shrimp with 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 Lemon-Garlic Shrimp with Herb Quinoa for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Garlic Shrimp with 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.

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