Garlic Butter Shrimp with Quinoa
A quick and flavorful dish combining succulent shrimp with fluffy quinoa, infused with garlic and lemon.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter
- 1 pound raw shrimp (thawed if frozen and deveined, tails off) (50-70 count per pound)
- 3 cloves garlic (minced)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 cup uncooked quinoa (rinsed well)
- 1 ½ cups low sodium vegetable stock (or chicken stock)
- 2 teaspoons fresh lemon juice
- ¼ cup chopped fresh parsley
Optional
- to taste grated parmesan cheese (for serving)
Instructions
- Melt butter in a skillet, cook shrimp with garlic and seasonings until pink, then set aside.
- Add quinoa, lemon juice, and stock to the same skillet, bring to a boil, then simmer covered for 15 minutes.
- Let quinoa sit off heat for 5 minutes, then fluff with a fork, stir in parsley, reheat shrimp if needed, and serve topped with parmesan.
Notes
Ensure not to overcook the shrimp for best texture.