Lemon-Garlic Shrimp with Herbed Quinoa

By AislePrompt Editorial · ·

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 developed and reviewed.

Succulent shrimp sautéed with lemon and garlic served atop fluffy quinoa tossed with fresh herbs. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, minced garlic 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb peeled and deveined shrimp, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Sauté shrimp for 3-4 minutes per side until opaque and slightly golden.
  3. Step 3: Remove skillet from heat and stir in 2 tbsp lemon juice and 1 tbsp olive oil.
  4. Step 4: Stir 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh dill into the cooked quinoa.
  5. Step 5: Serve shrimp on a bed of herbed quinoa, spooning any pan juices over the top.

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