Introduction
Hey there, fellow foodies! Are you tired of the same old dinner routine? Do you crave a dish that’s both bursting with vibrant flavors and incredibly easy to whip up, even on the busiest weeknights? If your answer is a resounding “yes,” then you’re in for a treat today. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you feeling delightfully satisfied, because we’re about to dive into the wonderful world of Lemon Herb Shrimp with Quinoa. This isn’t just a recipe; it’s an invitation to elevate your weeknight meals, adding a touch of sophisticated simplicity to your table.
Why Make This Recipe
What makes this dish an absolute must-try? Let me count the ways!
Quick & Easy Weeknight Meal
This recipe is perfect for busy schedules. It comes together in under 30 minutes. You will have minimal cleanup, which means more time for you to relax.
Bursting with Fresh, Zesty Flavors
The bright acidity of lemon pairs with aromatic herbs. This creates an irresistible flavor. It is a light and refreshing option that does not skimp on deliciousness.
Healthy & Wholesome
This dish packs lean protein from the shrimp and fiber-rich quinoa. It is a well-balanced meal that supports a healthy lifestyle.
Versatile & Customizable
You can easily adapt this recipe to your taste and pantry staples. It is a fantastic base for endless culinary creations.
How to Make Lemon Herb Shrimp with Quinoa
Let’s gather our ingredients and get cooking!
Ingredients of Lemon Herb Shrimp with Quinoa
For the Lemon Herb Shrimp:
- Fresh shrimp (peeled and deveined)
- Olive oil
- Fresh lemon juice
- Fresh garlic, minced
- Fresh parsley, chopped
- Fresh dill, chopped
- Red pepper flakes (optional, for a kick)
- Salt and black pepper to taste
For the Quinoa:
- Quinoa (rinsed thoroughly)
- Vegetable or chicken broth (or water)
- A pinch of salt
Directions of Lemon Herb Shrimp with Quinoa
- Cook the Quinoa: Rinse quinoa thoroughly. Combine quinoa and broth/water in a saucepan. Bring to a boil. Then, reduce heat, cover, and simmer until liquid absorbs and quinoa is fluffy (about 15 minutes). Fluff with a fork and set aside.
- Prepare the Lemon Herb Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, red pepper flakes (if using), salt, and pepper.
- Marinate the Shrimp: Add the cleaned shrimp to the marinade. Toss gently to coat. Let marinate for 10-15 minutes (no longer, as the lemon juice can “cook” the shrimp).
- Sauté the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
- Combine and Serve: Divide the cooked quinoa among plates. Top generously with the Lemon Herb Shrimp and a drizzle of any remaining pan juices. Garnish with extra fresh herbs and a lemon wedge, if desired.
How to Serve Lemon Herb Shrimp with Quinoa
You can make this dish truly your own with these creative ideas.
- Alongside a Fresh Green Salad: A simple vinaigrette complements the flavors beautifully.
- With Roasted Asparagus or Broccoli: This adds more healthy greens to your plate.
- As a Light Lunch: Enjoy leftovers cold or gently reheated.
- In Lettuce Cups: This is a fun, low-carb option.
How to Store Lemon Herb Shrimp with Quinoa
This dish holds up well in the refrigerator for 2-3 days, making it an excellent option for healthy meal prep throughout the week.
Tips to Make Lemon Herb Shrimp with Quinoa
- Don’t Overcook the Shrimp: Shrimp cooks quickly. Keep an eye on it to prevent a rubbery texture.
- Rinse Your Quinoa: This removes the bitter saponin coating.
- Fresh Herbs are Key: While dried herbs can be used, fresh herbs truly make the Lemon Herb Shrimp with Quinoa shine.
- Adjust Seasoning: Always taste and adjust salt and pepper to your preference.
Variation
- Add Vegetables: Sauté cherry tomatoes, bell peppers, or spinach with the shrimp.
- Spice It Up: Increase the red pepper flakes or add a dash of cayenne.
- Different Herbs: Experiment with chives, oregano, or thyme for a different flavor.
- Creamy Twist: Stir a tablespoon of cream cheese or a splash of coconut milk into the quinoa for added richness.
- Citrus Swap: Try lime juice instead of lemon for a different kind of tang.
FAQs
Can I use frozen shrimp for this Lemon Herb Shrimp with Quinoa recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before marinating to ensure the best texture and flavor absorption.
How do I know when the shrimp is cooked through?
Shrimp turns pink and opaque when fully cooked. It will also curl into a C-shape. Overcooked shrimp will form a tighter O-shape and can become rubbery.
Can I prepare parts of this dish in advance?
Yes! You can cook the quinoa ahead of time and store it in the refrigerator. The lemon herb marinade can also be made in advance, but it is best to marinate the shrimp just before cooking.
Zesty Lemon Garlic Shrimp with Herbed Quinoa
Equipment
- Medium saucepan
- Large bowl
- Whisk
- Large skillet
Ingredients
For the Lemon Herb Shrimp
- 1 lb Fresh shrimp peeled and deveined
- 2 tbsp Olive oil
- 3 tbsp Fresh lemon juice
- 2 cloves Fresh garlic minced
- 2 tbsp Fresh parsley chopped
- 1 tbsp Fresh dill chopped
- 0.5 tsp Red pepper flakes optional
- 0.5 tsp Salt
- 0.25 tsp Black pepper
For the Quinoa
- 1 cup Quinoa rinsed thoroughly
- 2 cups Vegetable broth or chicken broth/water
- 0.25 tsp A pinch of salt
Instructions
Cook the Quinoa
- In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
Prepare the Lemon Herb Marinade
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, red pepper flakes (if using), salt, and black pepper to create the marinade.
Marinate the Shrimp
- Add the cleaned shrimp to the marinade and toss gently to coat evenly. Marinate at room temperature for 10-15 minutes, ensuring not to marinate longer to prevent the lemon juice from "cooking" them.
Sauté the Shrimp
- Heat a large skillet over medium-high heat, then add the marinated shrimp in a single layer. Cook for 2-3 minutes per side until pink and opaque, cooking in batches if necessary to avoid overcrowding.
Combine and Serve
- Divide the cooked quinoa among plates and top with the zesty shrimp. Drizzle any remaining pan juices over the dish and garnish with fresh herbs or a lemon wedge as desired. Serve immediately.