Lemon Garlic Shrimp with Herbed Quinoa

This lemon garlic shrimp with herbed quinoa is perfect fare for brunch, lunch, or a light dinner. High protein and low carb, this healthy, easy seafood dish makes a great impression.

Servings: 8

Nutrition Facts

• Calories: 269
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 219mg
• Sodium: 409mg
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 31g

Ingredients

Quinoa

• 1 cup cooked quinoa
• 1 tsp olive oil
• 1/2 cup chopped onion
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped fresh thyme
• Black pepper to taste

Shrimp

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 5 garlic cloves, chopped
• 1/8 tsp crushed red pepper flakes (optional)
• 1 1/4 lbs large shrimp, peeled and deveined
• 3/4 cup dry white wine or low-sodium chicken broth (gluten free if needed)
• 1 tbsp lemon zest plus lemon cut into wedges, for serving
• 1 tbsp fresh lemon juice
• 1/8 tsp salt
• 1/3 cup fresh chopped parsley
• 1/3 cup chopped fresh chives

Directions

Quinoa

1. Place cooked quinoa in a large bowl.
2. In a skillet, heat 1 teaspoon of the olive oil over medium heat until hot.
3. Add onion and sauté for 3 minutes, or until onion is softened.
4. Add onion, lemon zest, lemon juice, cherry tomatoes, herbs, and black pepper to quinoa.
5. Toss to combine. Keep warm.

Shrimp

1. In a skillet, heat the olive oil and butter over medium-high heat.
2. Add the garlic and red pepper flakes (if using) and sauté for 1 minute.
3. Add the shrimp and toss to coat.
4. Add the wine, lemon zest, lemon juice, and salt and cook for 1 minute.
5. Turn the shrimp and cook about 1 to 2 minutes more, or until no longer pink.
6. Garnish with parsley and chives.
7. Serve with quinoa and lemon wedges.

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