Sautéed Garlic Shrimp with Lemon and Herb Quinoa

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

Succulent shrimp quickly cooked with garlic and lemon, served over fluffy quinoa tossed with fresh herbs for a bright, healthy meal. This Mediterranean-inspired meal-prep recipe (gluten free), ready in about 30 minutes, pairs large shrimp, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 1 cup, rinsed quinoa
• 2 cups water
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 cup, chopped fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa and 1/2 tsp salt, 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. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: Remove shrimp to a plate and add 1 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp lemon zest to the skillet. Stir to deglaze and heat for 1 minute.
5. Step 5: In a large bowl, combine cooked quinoa with 1/4 cup chopped fresh parsley, 1 tbsp fresh thyme leaves, and the lemon-garlic oil from the skillet. Toss well to mix.
6. Step 6: Serve shrimp over the herbed lemon quinoa, spooning any pan juices on top.