Lemon-Herb Shrimp Skillet

Juicy shrimp sautéed with bright lemon, garlic, and fresh herbs, served alongside fluffy quinoa and a crisp cucumber-tomato salad. A light yet satisfying weeknight meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $4.90/serving

Dietary

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

Tags

• fresh
• healthy
• quick
• sauté

Ingredients

• 2 tablespoon olive oil
• 1.25 pound shrimp (large, peeled, deveined, tails on or off)
• 2 clove garlic (minced)
• 0.25 cup fresh lemon juice
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 cup cooked quinoa (cooked)
• 1 cucumber (diced)
• 2 Roma tomatoes (diced)
• 1 teaspoon red wine vinegar

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the peeled and deveined shrimp to the skillet in a single layer. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the fresh lemon juice, chopped fresh parsley, chopped fresh dill, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper. Bring to a light simmer.
4. Return the cooked shrimp to the skillet, tossing gently to coat with the lemon-herb sauce.
5. While shrimp is cooking, if you don't have pre-cooked quinoa, prepare 3/4 cup of dry quinoa according to package directions to yield 1 1/2 cups cooked. Also, combine the diced cucumber, diced Roma tomatoes, 1 tablespoon olive oil, and red wine vinegar in a small bowl for the salad.
6. Serve the Lemon-Herb Shrimp Skillet immediately over the cooked quinoa, accompanied by the cucumber-tomato salad.

Notes

If using frozen shrimp, thaw thoroughly and pat dry before cooking to prevent excess water in the skillet. For a spicier kick, add a pinch of red pepper flakes to the sauce.

Nutrition (per serving)

• Calories: 305
• Protein: 37.8 g
• Carbohydrates: 26.5 g
• Fat: 6.8 g
• Fiber: 2.6 g
• Sodium: 680 mg
• Saturated Fat: 0.9 g
• Sugar: 2.5 g
• Cholesterol: 286 mg