Looks Delic
This lemon butter shrimp and quinoa recipe is light, flavorful, and a great kid friendly seafood dinner. It pretty much has it all. The quinoa itself cooks, hands off, for 15 minutes but the rest of the dish only takes about 10 minutes of active time.
Let’s talk about how healthy this dinner is too. Quinoa has about twice as much protein as rice. It’s also higher in fiber which means it fills hungry bellies faster and with smaller portions than rice. And the shrimp, known for being high in protein and low in fat, also has omega 3 fatty acids that promote heart and brain health.
This lemon butter shrimp and quinoa recipe checks all of the boxes for a great weeknight family dinner. All you need is a green vegetable on the side and dinner is complete.
About the Ingredients
Shrimp – I use tail off shrimp because who wants to be ripping off the tails while they eat? It simplifies things for the kids too. Shrimp comes in sizes based on the average number of shrimp per pound. I like to use size 30 which are the right size for about 2 bites per shrimp.
Quinoa – Because quinoa is so healthy I buy this big bag of it at Costco to keep in the pantry. It’s great for salads and can be used as a rice or pasta substitute in tons of recipes.
Onion and garlic – One onion diced small and 2 teaspoons of minced garlic.
Butter – You’ll need an entire stick, 8 oz so don’t be shy.
Lemon – A fresh lemon is ideal but if all you have is the bottled stuff that’s ok too.
Seasonings – paprika, parsley, salt and pepper.
How to Make Lemon Butter Shrimp and Quinoa
Begin by chopping one small onion and sautéing it in olive oil for four minutes or until soft. I like to do this in a small dutch oven because you’ll be cooking the quinoa in this pot too. Add some minced garlic to the pot and cook for one more minute.
Now add the quinoa and stir. Toast the quinoa for about a minute and a half then pour in the chicken stock. Bring the stock to a boil, cover the pot and reduce the heat. Cook the quinoa for 15 minutes.
After 15 minutes, remove the lid and fluff the quinoa with a fork. Let stand for five minutes to finish off absorbing any remaining liquid.
In a separate pan, heat 2 tablespoons of butter and some more garlic. Add the shrimp and cook it until it turns pink, about three minutes flipping once and seasoning with salt, pepper and paprika.
Melt half a stick of butter in a microwave safe dish. Once melted, whisk in the juice of a lemon.
Pour the quinoa into a casserole dish and arrange the shrimp on top of the quinoa. Pour the melted butter mixture over the entire dish and sprinkle with chopped fresh parsley.
Recipe Substitutions & Variations
Although this dish has lots of great flavor, the flavors aren’t overwhelming but rather fairly mild. I like to spice it up a little and usually top my plate with a little sriracha. If your family doesn’t mind a little kick try swapping the paprika for chili powder or even adding a sprinkle of cayenne.
Want to make this lemon butter shrimp and quinoa a one dish dinner? Fold in some vegetables to the quinoa! When the quinoa is done cooking you can stir in a cup of frozen peas, roasted broccoli or roasted asparagus tips.
FAQ’s and Recipe Tips
Yes. Rice isn’t as healthy but it is a great substitute flavor and texture wise. You might need to increase the amount of butter you pour over the dish at the end because the rice is more absorbent than the quinoa and will likely be a little more dry.
In an airtight container in the refrigerator. It will save for 2 days and makes a great next day lunch. If you don’t have quite enough leftovers for a meal, try saving it and putting it over some mixed greens with a light vinaigrette dressing for a salad the next day.
The Recipe for Lemon Butter Shrimp and Quinoa
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!
Lemon Butter Shrimp and Quinoa
Equipment
- Dutch Oven optional
Ingredients
- 1 small onion
- 4 tsp minced garlic separated
- 1½ cups quinoa
- 3 cups chicken stock
- 6 tbsp butter separated
- 1 lb shrimp
- 1½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1 lemon
- fresh parsley for garnish
Instructions
- Chop the onion small.1 small onion
- Heat 1 tablespoon of olive oil in a dutch oven over medium heat. Sauté the onion until soft, about 4 minutes.
- Add the quinoa and 2 teaspoons of garlic to the onion. Cook for about a minute, stirring, to toast the quinoa. Pour in the chicken stock.4 tsp minced garlic, 1½ cups quinoa, 3 cups chicken stock
- Bring the stock to a boil and cover the pot. Lower the heat and let simmer undisturbed for 15 minutes.
- While the quinoa cooks, add 2 tablespoons of butter to a sauté pan over medium-high heat. Once, the butter is melted, add 2 teaspoons of garlic to the pan and simmer for 1 minute.6 tbsp butter, 4 tsp minced garlic
- Add the shrimp to the butter and garlic and season with paprika, salt and pepper. Cook the shrimp until pink all the way through, about 1½ minutes per side.1 lb shrimp, 1½ tsp paprika, ½ tsp salt, ¼ tsp pepper
- Melt the remain 4 tablespoons of butter in a microwave safe dish. Squeeze in the juice of the lemon and whisk together.6 tbsp butter, 1 lemon
- When the quinoa is done cooking, turn off the heat, remove the lid and fluff with a fork. Let stand for 5 minutes if any remaining liquid needs to be absorbed.
- Transfer the quinoa to a serving dish. Top with the shrimp and pour any garlic and pan juices over the dish. Pour the butter and lemon juice over the shrimp and top with chopped fresh parsley.fresh parsley
Notes
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This looks SO delicious!