Oh, the magic that happens when garlic meets shrimp over a bed of fluffy quinoa! I can’t wait to share this recipe with you because it’s *one of those* meals that feels fancy but comes together in a flash. The sizzle of shrimp hitting the pan, the rich aroma of garlic and butter coaxing you closer… it’s practically impossible to resist. Plus, quinoa adds this lovely nutty texture that balances the dish perfectly, without weighing you down. Whether you’re whipping up a quick weeknight dinner or impressing friends with a healthier twist, this bowl has got your back. Ready to dive into one of my favorite go-to meals that’s as colorful as it is delicious? Let’s get cooking!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 cup quinoa, rinsed
2 cups low-sodium chicken or vegetable broth
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp smoked paprika
Salt and freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
1 small zucchini, diced
1/4 cup fresh parsley, chopped
Juice of half a lemon
For the Sauce / Garnish (optional):
1/4 cup plain Greek yogurt
1 tsp lemon zest
Pinch of red pepper flakes
How I Make It
Step 1:
Start by rinsing your quinoa really well under cold water—that helps get rid of any bitterness. Then, pour the quinoa and chicken broth into a medium pot. Bring it to a boil, reduce to a simmer, cover, and cook until all liquid is absorbed, about 15 minutes. Fluff it up with a fork once it’s done to get that light, airy texture.
Step 2:
While the quinoa cooks, heat olive oil and butter together in a large skillet over medium-high heat. Once the butter melts and starts to froth, toss in the minced garlic. Stir quickly so it doesn’t burn—just 30 seconds until fragrant.
Step 3:
Add the shrimp to the pan, sprinkle on smoked paprika, salt, and pepper. Cook for about 2 minutes per side until pink and opaque. Resist the urge to crowd the pan; cook in batches if needed for a nice sear.
Step 4:
Remove the shrimp and set aside. In the same pan, toss in the cherry tomatoes and zucchini. Sauté for 3–4 minutes until tender and slightly blistered, soaking up the leftover garlic butter goodness.
Step 5:
Return the shrimp to the pan, squeeze the lemon juice over everything, and sprinkle with freshly chopped parsley. Give it a good toss to combine all those bright flavors.
Step 6:
Divide the fluffy quinoa among bowls, top with the garlicky shrimp and veggies. If you want a little creamy kick, dollop some Greek yogurt mixed with lemon zest and red pepper flakes on top. Perfect balance right there!
Variations & Tips
Swap quinoa for brown rice or couscous for a different texture.
Use frozen shrimp—just thaw completely and pat dry before cooking.
Add a handful of fresh spinach or kale when sautéing the veggies for extra greens.
For a spicier kick, toss in cayenne pepper with the paprika.
Want it gluten-free? Just double-check your broth ingredients.
If you’re short on time, microwave the quinoa in broth in a covered dish—usually 9 minutes on high works well.
How I Like to Serve It
This bowl is a fantastic weeknight dinner, but it shines even brighter at summer gatherings or casual brunches with friends. Pair it with a crisp white wine and a simple green salad for a full, light meal. The fresh lemon and parsley give it a summery vibe that makes you feel like you’re eating at a sunlit seaside café.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the shrimp tender.
You can substitute butter with coconut oil for a dairy-free version.
Closing: This Garlic Shrimp Quinoa Bowl is a handful of fresh, vibrant flavors that always hits the spot and makes you feel like a kitchen rockstar.
