Lemon Garlic Shrimp & Quinoa
MediterraneanHigh protein30 minBudget friendlyGluten freeMeal prepDinnerHigh proteinGluten free
35 min4 servings
Why this meal
High proteinBudget friendlyGluten-freeMeal prep friendly
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 20 pieces large shrimp peeled and deveined
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups fresh spinach
- 2 tablespoons lemon juice fresh
- 2 tablespoons fresh parsley chopped
- 4 pieces lemon wedges
Instructions
- 1.Rinse quinoa under cold water. Bring 2 cups of water to a boil, add quinoa, reduce heat and simmer covered for 15-18 minutes until water is absorbed. Fluff with a fork and set aside.
- 2.While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3.Add peeled and deveined shrimp to the skillet. Season with smoked paprika, cayenne pepper, salt, and black pepper. Cook shrimp for 2-3 minutes per side until opaque and cooked through.
- 4.Add fresh spinach to the skillet with the shrimp, stirring until wilted, about 2 minutes.
- 5.Squeeze fresh lemon juice over the shrimp and spinach mixture and stir to combine.
- 6.Divide cooked quinoa evenly onto four plates. Top each with the lemon garlic shrimp and spinach mixture.
- 7.Garnish with chopped fresh parsley and lemon wedges for extra zest.
Recipe by
Ava Hearthstone