Garlic Shrimp with Quinoa Salad

Succulent shrimp sautéed with vibrant garlic and lemon, served alongside a refreshing quinoa salad packed with cucumber, tomatoes, and a tangy lime dressing.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 6
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.91/serving

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• fresh
• savory

Ingredients

• 1.5 pound shrimp (peeled and deveined)
• 5 tablespoon olive oil (for dressing)
• 4 clove garlic (minced)
• 0.5 teaspoon red pepper flakes
• 3 tablespoon lemon juice
• 0.25 cup fresh parsley (chopped)
• 1.5 cup quinoa (uncooked)
• 3 cup water or vegetable broth
• 1 cucumber (large, diced)
• 1 pint cherry tomatoes (halved)
• 0.25 cup red onion (finely diced)
• 0.25 cup lime juice
• 1.25 teaspoon salt
• 0.75 teaspoon black pepper

Instructions

1. Rinse 1 1/2 cups uncooked quinoa thoroughly under cold water. Combine quinoa with 3 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.
2. While quinoa cooks, prepare the vegetables for the salad: dice 1 large cucumber, halve 1 pint cherry tomatoes, and finely dice 1/4 cup red onion. In a large bowl, whisk together 1/4 cup lime juice and 3 tablespoons olive oil. Season with salt and black pepper.
3. Once quinoa is fluffed, add it to the bowl with the dressing and vegetables. Toss to combine and set aside.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and optional 1/2 teaspoon red pepper flakes, cooking for about 30 seconds until fragrant.
5. Add the 1 1/2 pounds shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Stir in 3 tablespoons lemon juice and 1/4 cup chopped fresh parsley.
6. Season shrimp with salt and black pepper to taste. Serve the zesty garlic shrimp immediately with the quinoa salad on the side.

Notes

Quinoa can be cooked ahead of time to save on prep. The quinoa salad is also great for meal prepping and can be stored for a few days in the fridge.

Nutrition (per serving)

• Calories: 420
• Protein: 34.2 g
• Carbohydrates: 42.1 g
• Fat: 15.6 g
• Fiber: 6.8 g
• Sodium: 580 mg
• Saturated Fat: 2.2 g
• Sugar: 3.7 g
• Cholesterol: 170 mg