Sautéed Garlic Shrimp with Herbed Quinoa Pilaf
Succulent shrimp quickly sautéed with garlic and herbs served atop a fluffy quinoa pilaf enriched with fresh parsley and lemon zest. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs peeled and deveined large shrimp, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.
Ingredients
- 12 pieces, peeled and deveined large shrimp
- 2 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup dry quinoa
- 1 1/2 cups water
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Rinse 3/4 cup dry quinoa under cold water, then combine with 1 1/2 cups water in a saucepan. Bring to a boil over medium-high heat, reduce to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 12 large peeled and deveined shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes on each side until shrimp are pink and opaque.
- Step 4: Fluff the cooked quinoa with a fork and stir in 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 tbsp lemon juice. Serve the garlic shrimp over the herbed quinoa pilaf immediately.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Herbed Quinoa Pilaf 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 Sautéed Garlic Shrimp with Herbed Quinoa Pilaf?
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 olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Herbed Quinoa Pilaf?
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 Sautéed Garlic Shrimp with Herbed Quinoa Pilaf for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Garlic Shrimp with Herbed Quinoa Pilaf 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.
