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In today's fast-paced world, finding quick yet nutritious meals can be a challenge. One-pan recipes not only save time on cooking and cleaning but also allow for a harmonious blend of flavors and textures in one dish. One such delightful recipe is the One-Pan Lemon Garlic Shrimp and Quinoa. This vibrant dish combines succulent shrimp with protein-packed quinoa, aromatic vegetables, and a zesty lemon-garlic sauce, making it perfect for weeknight dinners or special occasions. In this article, we will explore the steps to create this flavorful meal, its nutritional benefits, and why it deserves a spot in your recipe repertoire.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover the joy of one-pan cooking with this vibrant One-Pan Lemon Garlic Shrimp and Quinoa recipe. This quick and delicious meal combines tender shrimp, nutritious quinoa, and colorful vegetables all tossed in a zesty lemon-garlic sauce. Perfect for weeknight dinners or special occasions, it’s a flavorful and healthy option that’s easy to prepare and even easier to clean up. Learn how to create this culinary delight and elevate your dinner game with minimal effort.
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Ingredients
  

1 cup quinoa, rinsed and drained

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 small onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

2 cups low-sodium vegetable broth

Zest and juice of 1 lemon

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Sauté the Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until softened, about 3-4 minutes. Stir in minced garlic and continue to cook for another 1-2 minutes until fragrant.

    Toast the Quinoa: Add the rinsed quinoa to the skillet. Stir to combine with the vegetables, cooking for about 1 minute to lightly toast the quinoa.

      Add Liquid and Seasoning: Pour in the vegetable broth, lemon juice, lemon zest, and sprinkle in the paprika. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the quinoa has absorbed all the liquid.

        Cook the Shrimp: While the quinoa is cooking, in a separate bowl, toss the shrimp with the remaining tablespoon of olive oil, salt, and pepper. After the quinoa is cooked, nestle the shrimp on top of the quinoa, cover the skillet again, and cook for an additional 5-7 minutes until the shrimp turns pink and opaque.

          Finish and Serve: Remove the skillet from heat. Gently fluff the quinoa and shrimp together with a fork. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

            Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4