One-Pot Lemon Garlic Shrimp with Asparagus and Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant weeknight dinner featuring plump shrimp and tender asparagus in a zesty lemon-garlic sauce, served over perfectly cooked quinoa. This american-inspired one pot ready in about 35 minutes pairs uncooked quinoa, peeled and deveined shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 12 oz uncooked quinoa
• 1 lb, peeled and deveined shrimp
• 1 bunch, trimmed and cut into 1-inch pieces asparagus
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Rinse 12 oz uncooked quinoa under cold water until water runs clear, then combine with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook for 2 minutes per side until pink and opaque; transfer to a plate.
3. Step 3: Add 1 tbsp olive oil to the skillet, then add 1 bunch asparagus (1-inch pieces) and 4 minced garlic cloves. Sauté for 3 minutes until asparagus is bright green and slightly tender.
4. Step 4: Stir in 2 tbsp lemon juice, 1 tbsp lemon zest, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Return shrimp to the skillet and toss to coat, cooking for 1 more minute until heated through.
5. Step 5: Fluff cooked quinoa with a fork, then divide among plates. Top with shrimp and asparagus mixture and garnish with 1/4 cup chopped fresh parsley.