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In the realm of weeknight dinners, few dishes rival the vibrant and nutritious appeal of Zesty One-Pan Lemon Garlic Shrimp & Quinoa. This recipe is not only a feast for the eyes but also a wholesome delight that can effortlessly grace your dinner table, whether you are managing a busy week or enjoying a leisurely weekend. With just a single pan required for preparation, cleanup becomes a breeze, allowing you to savor the delicious flavors and spend more time with loved ones.

One-Pan Lemon Garlic Shrimp and Quinoa

Elevate your weeknight dinners with this Zesty One-Pan Lemon Garlic Shrimp & Quinoa recipe. It's a vibrant and healthy meal packed with lean protein from shrimp and the superfood goodness of quinoa. The bright flavors of lemon and garlic, paired with fresh vegetables like bell peppers and cherry tomatoes, create a delicious dish that is visually stunning and easy to prepare. With minimal cleanup, you can enjoy quality time with loved ones while savoring every bite of this delightful meal. Perfect for busy evenings or leisurely weekends!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or chicken broth)

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Juice and zest of 1 lemon

Salt and pepper, to taste

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium-sized pot, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and allow to simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.

    Cook the Shrimp: In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and chopped onion. Sauté for about 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

      Add Vegetables: Next, incorporate the diced red bell pepper and halved cherry tomatoes into the skillet. Sauté the mixture for another 3-4 minutes, stirring occasionally, until the bell pepper softens and the tomatoes begin to release their juices.

        Season & Combine: Add the peeled shrimp to the skillet, along with the smoked paprika, dried oregano, red pepper flakes, lemon juice, and lemon zest. Cook for approximately 3-4 minutes, stirring gently until the shrimp are pink and opaque. Taste and season with salt and pepper as desired.

          Combine with Quinoa: Carefully fluff the cooked quinoa with a fork to separate the grains. Add the quinoa to the skillet with the shrimp and vegetables. Gently stir everything together for about 2 minutes, allowing the flavors to meld. Drizzle the remaining tablespoon of olive oil over the combined mixture for added richness.

            Serve: Remove the skillet from heat. Sprinkle chopped parsley or cilantro over the top for a fresh finish. Serve immediately, accompanied by lemon wedges on the side for an extra burst of citrus flavor!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                Presentation Tips: Serve the dish in shallow bowls for a rustic look, and place a lemon wedge on each bowl for an inviting touch. Consider garnishing with a sprig of parsley or cilantro for an extra splash of color!