Sautéed Lemon-Garlic Shrimp with Herb Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed in a bright lemon-garlic sauce served over fluffy herb-infused quinoa for a fresh, light seafood dish. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs large shrimp, peeled and deveined, quinoa, water 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 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 3 Mediterranean cuisine 320 cal/serving
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Ingredients

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 and 1/2 tsp salt, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.
  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 peeled and deveined shrimp, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  4. Step 4: Remove skillet from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley, tossing to coat shrimp in the bright sauce.
  5. Step 5: Fluff cooked quinoa with a fork and stir in remaining parsley. Serve shrimp atop quinoa immediately.

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Frequently asked questions

How long does Sautéed 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 Sautéed Lemon-Garlic Shrimp with Herb Quinoa?

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 quinoa from drying out.

Can I substitute ingredients in Sautéed 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 Sautéed 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 Sautéed 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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