Shrimp and Quinoa Skillet

Name: Shrimp and Quinoa Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound shrimp (peeled and deveined); 1.5 cup quinoa (rinsed); 3 cup water; 2 zucchinis (diced); 2 red bell peppers (diced); 2 tablespoon garlic-infused olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.5 cup scallion greens (dark green tops only, thinly sliced); 2 tablespoon lime juice (freshly squeezed)

Succulent spiced shrimp sautéed with tender zucchini, bell peppers, and fluffy quinoa tossed in garlic-infused oil and fresh lime.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $5.90/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-FODMAP
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Calorie

Ingredients

1.5 pound shrimp (peeled and deveined)
1.5 cup quinoa (rinsed)
3 cup water
2 zucchinis (diced)
2 red bell peppers (diced)
2 tablespoon garlic-infused olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
0.5 cup scallion greens (dark green tops only, thinly sliced)
2 tablespoon lime juice (freshly squeezed)

Instructions

In a medium saucepan, combine the rinsed quinoa, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
While quinoa cooks, toss the peeled shrimp in a bowl with smoked paprika, ground cumin, and 1/4 teaspoon of the salt.
Heat 1 tablespoon of the garlic-infused olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sear for 2 to 3 minutes until pink, opaque, and cooked through to an internal temperature of 145°F. Transfer shrimp to a plate.
In the same skillet, heat the remaining 1 tablespoon of garlic-infused olive oil over medium-high heat. Add the diced zucchini, red bell peppers, and the remaining 1/4 teaspoon salt. Sauté for 4 to 5 minutes until tender-crisp.
Stir the cooked quinoa, seared shrimp, sliced scallion greens, and fresh lime juice into the skillet with the vegetables. Toss gently for 1 minute to heat through and combine.

Notes

Ensure you only use the dark green tops of scallions to keep the dish strictly low-FODMAP.

Nutrition (per serving)

Calories: 377
Protein: 32.9 g
Carbohydrates: 42.3 g
Fat: 9.3 g
Fiber: 6.3 g
Sodium: 634 mg
Saturated Fat: 1.4 g
Sugar: 8.7 g
Cholesterol: 192 mg