Sautéed Shrimp with Zesty Garlic Lemon Quinoa and Broccoli
Juicy shrimp sautéed with garlic and lemon zest served over fluffy quinoa mixed with steamed broccoli for a bright, protein-packed dinner. This mediterranean-inspired seafood (high protein, gluten free) ready in about 35 minutes pairs medium shrimp, peeled and deveined, quinoa, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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. 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 medium shrimp, peeled and deveined
- 3/4 cup quinoa
- 2 cups broccoli florets
- 3 cloves garlic cloves
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 3/4 cup quinoa under cold water. In a medium pot, bring 1 1/2 cups water to a boil, add quinoa and 1/2 tsp salt, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 2: While quinoa cooks, steam 2 cups broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp. Set aside.
- Step 3: Peel and mince 3 garlic cloves. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled shrimp, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes, and sauté for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp and keep warm.
- Step 4: In the same skillet, add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add steamed broccoli, lemon zest, and 2 tbsp lemon juice. Toss for 1-2 minutes to combine and heat through.
- Step 5: Combine cooked quinoa with the lemon garlic broccoli in a large bowl, then top with sautéed shrimp. Serve immediately for a bright, balanced meal.
Frequently asked questions
How long does Sautéed Shrimp with Zesty Garlic Lemon Quinoa and Broccoli take to make?
Total time is about 35 minutes (10 min prep + 25 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 Shrimp with Zesty Garlic Lemon Quinoa and Broccoli?
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 Shrimp with Zesty Garlic Lemon Quinoa and Broccoli?
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 Shrimp with Zesty Garlic Lemon Quinoa and Broccoli 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 Shrimp with Zesty Garlic Lemon Quinoa and Broccoli high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
