Try this Healthy Shrimp and Quinoa recipe for a wholesome, protein-packed dish! This dish pairs perfectly sautéed shrimp with fluffy quinoa, enriched with sundried tomatoes, pesto and minced garlic.
Yesterday I found myself craving a light and fresh lunch that signifies the new season. I wanted something nutritious yet flavorful, and that’s when the idea of shrimp and quinoa popped into my head. The combination felt just right – a balance of protein from the shrimp and wholesome goodness from the quinoa.
I wanted something easy to prepare as well and perfect for enjoying as the weather starts to warm up. So, I decided to whip up a shrimp and quinoa bowl for lunch, using the leftover frozen shrimp I had when I made this bucatini pasta with shrimp and half a pack of quinoa I discovered in my pantry. The recipe turned out just as expected and I knew I had to share it with you.
Why You’ll Love This Healthy Shrimp and Quinoa Recipe
- This recipe comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
- Quinoa is a complete protein, packed with essential amino acids, while shrimp provides lean protein and omega-3 fatty acids. This is a very nourishing meal.
- You can customize this dish with your favorite ingredients, from different herbs and spices to assorted vegetables.
- This recipe makes use of simple pantry ingredients. The combination of garlic, basil pesto, and sundried tomatoes adds layers of flavor to every bite.
- With a good balance of protein, carbohydrates, and healthy fats, this dish will satisfy you.
Ingredients for Shrimp and Quinoa
- Tricolored Quinoa: quinoa is a gluten-free grain that’s rich in protein, fiber, and various nutrients. The tricolor variety adds visual appeal to the dish. Use any type of quinoa you have.
- Shrimp: choose fresh or frozen shrimp, peeled and deveined. Shrimp adds a delicious seafood flavor and is quick to cook. It’s totally up to you to leave the tail on or off.
- Basil Pesto: it adds a burst of herbaceous goodness to the dish. A good quality store-bought one will do.
- Sundried Tomatoes: sundried tomatoes offer a sweet and tangy flavor that complements the shrimp and quinoa beautifully.
- Garlic: fresh garlic cloves add aromatic flavor to the dish when sautéed in olive oil.
- Extra Virgin Olive Oil: use extra virgin olive oil for sautéing the garlic and shrimp, adding richness and depth of flavor.
- Salt and Black Pepper: for seasoning. This recipe works with minimal seasoning, the focus is the nourishment.
Step-by-step Instructions
- Prepare quinoa: add 1 tablespoon of olive oil to a saucepan over medium-high heat. Next, add 1 cup of quinoa to the pan and let it toast for 2 minutes making sure to stir to avoid burning. Carefully add 2 cups of warm water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
- Cook shrimp: in a large skillet, heat olive oil over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Combine ingredients: stir in the cooked quinoa, basil pesto, and sundried tomatoes until well combined. Cook for an additional 2-3 minutes until heated through.
- Season to taste: season with salt and black pepper to taste, adjusting the seasoning as needed.
- Serve: transfer the shrimp quinoa to serving plates or bowls. Garnish with fresh basil leaves or grated Parmesan cheese, if desired. Serve hot and enjoy!
How To Cook Tri-Color Quinoa Perfectly
Cooking tri-color quinoa is very similar to cooking regular quinoa. Here’s a simple step-by-step guide:
- Rinse the quinoa: place the tri-color quinoa in a fine-mesh sieve and rinse it under cold water for about a minute. This helps remove any bitterness from the outer coating.
- Toast the quinoa: heat a dry skillet over medium heat and add the rinsed quinoa. Toast it for 3-5 minutes, stirring frequently, until it’s fragrant and starts to crackle. Be careful not to let it burn.
- Choose the cooking liquid: you can use water or vegetable broth for cooking. Vegetable broth can add extra flavor.
- The ratio of quinoa to liquid: use the standard ratio of 1 part quinoa to 2 parts liquid. For example, if you’re cooking 1 cup of quinoa, use 2 cups of liquid.
- Cook the quinoa: in a saucepan, combine the quinoa and liquid. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until all the liquid is absorbed.
- Fluff and rest: once it has absorbed all the liquid, remove it from the heat and let it sit, covered, for 5 minutes. Then, uncover the saucepan and fluff the quinoa with a fork to separate the grains.
- Serve: your perfectly cooked quinoa is now ready to be served as a side dish, added to salads, or used in various recipes like the one in this blog article.
Serving Options
- Add some roasted vegetables such as mushrooms or zucchini, cherry tomatoes, or asparagus for extra flavor and nutrients. Toss them in olive oil, salt, and pepper before roasting.
- Serve lemon wedges on the side to squeeze over the shrimp and quinoa for a burst of citrus flavor.
Recipe Variations and Customization
- Spicy Shrimp Quinoa: Add a pinch of red chili flakes or a dash of hot sauce for a spicy kick.
- Garlic Butter Shrimp and Quinoa: sautee the shrimp and minced garlic in 1 tablespoon of butter instead of olive oil to achieve a buttery and garlicky base for the recipe.
- As a Shrimp and Quinoa Bowl: serve a portion of the dish in a bowl, with beans, roasted vegetables, and sliced avocado to add creaminess and healthy fats to your bowl. It complements the shrimp and quinoa nicely.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 2 minutes or 5 minutes on the stovetop stirring until heated through before serving.
FAQs
Quinoa has a mildly nutty flavor that pairs well with a variety of ingredients, including vegetables like roasted sweet potatoes or sautéed mushrooms, proteins like grilled chicken or baked salmon, and dressings or sauces such as lemon vinaigrette or tahini sauce.
Quinoa can be served both hot and cold depending on personal preference. It can be chilled and used in cold salads or as a base for cold grain bowls, making it a versatile ingredient for various uses
5 Ingredient Shrimp and Quinoa Recipe
Try this Healthy Shrimp and Quinoa recipe for a wholesome, protein-packed dish! This dish pairs perfectly sautéed shrimp with fluffy quinoa, with sundried tomatoes, pesto, and minced garlic.
Ingredients
- 1 cup tricolored quinoa (any one will do)
- 1 cup medium shrimp (about 10 - 15 pieces)
- 1/3 cup sundried tomatoes, diced
- 2 tablespoons basil pesto
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Add 1 tablespoon of olive oil to a saucepan over medium-high heat. Next, add 1 cup of quinoa to the pan and let it toast for 2 minutes making sure to stir to avoid burning. Carefully add 2 cups of warm water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cooked quinoa, basil pesto, and sundried tomatoes until well combined. Cook for an additional 2-3 minutes until heated through.
- Season with salt and black pepper to taste, adjusting the seasoning as needed.
- Transfer the shrimp quinoa to serving plates or bowls. Garnish with fresh basil leaves if desired.
- Serve hot and enjoy!
Notes
How To Serve
- Add some roasted vegetables such as bell peppers, zucchini, cherry tomatoes, or asparagus for extra flavor and nutrients. Toss them in olive oil, salt, and pepper before roasting.
- Serve lemon wedges on the side to squeeze over the shrimp and quinoa for a burst of citrus flavor.
Recipe Variation and Customizations
- Spicy Shrimp Quinoa: Add a pinch of red chili flakes or a dash of hot sauce for a spicy kick.
- Garlic Butter Shrimp and Quinoa: sautee the shrimp and minced garlic in 1 tablespoon of butter instead of olive oil to achieve a buttery and garlicky base for the recipe.
- As a Shrimp and Quinoa Bowl: serve a portion of the dish in a bowl, with beans, roasted vegetables, and sliced avocado to add creaminess and healthy fats to your bowl. It complements the shrimp and quinoa nicely.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 413Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 153mgSodium: 1856mgCarbohydrates: 29gFiber: 4gSugar: 5gProtein: 24g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.
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