Pan-Seared Lemon-Herb Shrimp with Quinoa Salad

Succulent pan-seared shrimp infused with bright lemon and fragrant herbs, served alongside a refreshing quinoa salad featuring cherry tomatoes, cucumber, and a light vinaigrette. A quick, flavorful, and balanced meal.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.12/serving

Dietary

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

Tags

• quick
• healthy
• fresh
• savory
• sauté

Ingredients

• 1.5 pound shrimp (peeled and deveined)
• 4 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 cup quinoa (uncooked)
• 2 cup water
• 1 pint cherry tomatoes (halved)
• 1 cucumber (large, diced)
• 0.5 cup fresh parsley (chopped)
• 4 cup baby spinach
• 2 tablespoon red wine vinegar

Instructions

1. Rinse the uncooked quinoa thoroughly under cold water. Combine quinoa and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork. Allow to cool slightly.
2. While quinoa cooks, pat the shrimp dry. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, fresh lemon juice, minced garlic, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Ensure shrimp is evenly coated.
3. Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque.
4. In a large bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, fresh parsley, and baby spinach.
5. In a small bowl, whisk together the red wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to create the dressing. Pour the dressing over the quinoa salad and toss gently to combine.
6. Serve the pan-seared lemon-herb shrimp alongside the quinoa salad.

Notes

You can prep the quinoa and salad vegetables ahead of time, then quickly cook the shrimp just before serving for an even faster meal.

Nutrition (per serving)

• Calories: 420
• Protein: 38.5 g
• Carbohydrates: 38.1 g
• Fat: 15.5 g
• Fiber: 8.2 g
• Sodium: 580 mg
• Saturated Fat: 2.2 g
• Sugar: 3.7 g
• Cholesterol: 280 mg