Why You’ll Love This Recipe
One-Pot Garlic Shrimp and Quinoa is a quick and flavorful dish perfect for busy weeknights. Packed with protein-rich quinoa and succulent shrimp, it combines bold garlic flavor with light, zesty seasoning in one convenient pan. This meal is nutritious, satisfying, and easy to clean up, making it a go-to recipe for healthy and delicious dining.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimpgarlicolive oilquinoachicken brothlemon juicepaprikacuminparsley (fresh or dried)saltpepper
directions
Heat olive oil in a large skillet or pot over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Add shrimp, season with salt, pepper, paprika, and cumin. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
In the same pot, add rinsed quinoa and stir to coat with the remaining oil and spices.
Pour in chicken broth and bring to a boil.
Reduce heat, cover, and simmer for about 15 minutes, or until quinoa is cooked and liquid is absorbed.
Return shrimp to the pot and drizzle with lemon juice.
Stir in chopped parsley and adjust seasoning as needed.
Serve hot, garnished with extra parsley or lemon wedges if desired.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Add chopped spinach or kale during the last 5 minutes of cooking for extra greens.
Use vegetable broth to make it pescatarian-friendly.
Substitute shrimp with scallops or diced chicken breast.
Add a dash of red pepper flakes for heat.
Top with grated Parmesan for a savory finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of broth or water to prevent drying out.Microwave on medium for 1-2 minutes, stirring halfway through.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking.
Do I need to rinse quinoa?
Rinsing removes the natural bitter coating called saponin.
Can I make this ahead?
Yes, it stores well and reheats easily, making it great for meal prep.
What can I use instead of lemon juice?
Try lime juice or a splash of white wine vinegar.
Can I make this dish spicier?
Add chili flakes or diced jalapeño while cooking.
What size shrimp should I use?
Medium or large shrimp work best for even cooking.
Can I use pre-cooked shrimp?
Yes, add them during the last few minutes just to warm through.
Does it work with other grains?
Yes, try couscous, rice, or bulgur—adjust cooking times and liquids accordingly.
Is it gluten-free?
Yes, as long as your broth is certified gluten-free.
What herbs pair well with this?
Fresh cilantro, basil, or dill make great alternatives to parsley.
Conclusion
One-Pot Garlic Shrimp and Quinoa is a healthy, hearty, and hassle-free dish that’s full of bold flavor and nourishing ingredients. Whether you’re feeding your family or meal prepping for the week, this recipe brings convenience and taste together in one perfect pot.
Print
One-Pot Garlic Shrimp and Quinoa
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One‑Pot / Sauté / Simmer
- Cuisine: Mediterranean‑inspired
- Diet: Low Fat
Description
A flavorful and nutritious one‑pot dinner combining garlic‑sautéed shrimp and fluffy quinoa with veggies and herbs for an easy, wholesome meal.
Ingredients
- 1 cup quinoa, rinsed
- 1 ½ cups low‑sodium chicken or vegetable broth
- 1 lb large shrimp, peeled & deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Heat 2 tbsp olive oil in a large skillet or pot over medium heat.
- Add onion and bell pepper; sauté 4–5 minutes until softened.
- Stir in garlic; cook 30 seconds until fragrant.
- Add quinoa and broth; bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes.
- Meanwhile, toss shrimp with salt, pepper, paprika, and remaining 1 tbsp olive oil.
- Remove lid, nestle shrimp and cherry tomatoes atop quinoa.
- Cover and cook 5–7 minutes until shrimp are pink and quinoa tender.
- Turn off heat; stir in lemon juice and parsley.
- Let stand 2 minutes, fluff quinoa, then serve hot.
Notes
- Use low‑sodium broth to control salt content.
- Substitute chicken for shrimp for a different protein.
- Add spinach or kale in the last 2 minutes for extra greens.
- Adjust garlic quantity to taste.
- Leftovers keep well in fridge up to 3 days.