Garlic Butter Shrimp with Quinoa is a low-effort meal with big flavor! Take one pan, 30 minutes, and a few simple, healthy ingredients and make this delicious dinner tonight.
You are going to love this skillet shrimp meal with buttery garlic shrimp and flavorful quinoa! At my house, we make this dish often, because it’s fast and easy, and completely delicious!
Garlic Butter Shrimp with Quinoa is a simple combination of two basic recipes: Pan Seared Shrimp and easy Quinoa. Together they are even better!
I have lots of easy one-skillet meals you should try! My Creamy Mushroom and Spinach Orzo is a vegetarian dish that works as a main or a side. Buffalo Chicken Pasta Cooks in one pan, pasta and all, and is a cheesy, spicy fan-favorite.
A good large skillet can make cooking quick meals so simple. You’ll also love my easy chicken dinners made on the stovetop, like Chicken Florentine and Tuscan Chicken.
Why You’ll Love This Recipe
- It’s a One Pan Meal! – First, cook the shrimp in a skillet, then take it out and use the same skillet to cook fluffy, flavorful quinoa. Mix it all together before serving. I just love meals that don’t require washing tons of dishes!
- Packed with Flavor – Both shrimp and quinoa are mild-flavored ingredients, so they’ll take on whatever flavors we add to them. Here we’re using fresh garlic, smoked paprika, and chili powder to give this dish a savory, smoky, and slightly spicy kick.
- Leftovers are Delicious – I like to make this recipe, enjoy half of it for dinner with my husband, and save the other two servings for lunch the next day. Shrimp quinoa bowls also make an excellent meal prep recipe.
Ingredients In Garlic Butter Shrimp with Quinoa
Here’s what you need to make this simple and delicious one pan meal:
- Shrimp: Use raw shrimp that is deveined with tails removed. I like medium shrimp for this recipe, which are usually labeled as 50-70 count per pound. If your shrimp are frozen, thaw them before cooking.
- Garlic and Butter
- Quinoa: Before cooking quinoa you should always rinse it to remove the bitter outer coating. It’s a natural coating, so it won’t hurt you, but it doesn’t taste good! Add dry quinoa to a mesh sieve and rinse with cold water until the water runs clear.
- Stock: Use low-sodium vegetable stock or chicken stock for this recipe.
- Lemon: Fresh lemon juice is a must when cooking fish and seafood!
- Parmesan Cheese: Freshly grated parmesan adds a delicious salty flavor to the quinoa. Be sure to grate your own, rather than buying cheese that’s already been grated. It melts better and tastes better too. You can use as much or as little cheese as you like in this recipe.
- Smoked Paprika, Chili Powder, Salt, and Pepper
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Quinoa and Shrimp
- Start Cooking the Shrimp: Place a skillet over medium heat, melt the butter, then add the shrimp and garlic to the pan. Season with paprika, chili powder, salt, and pepper. Stir to combine, then add the lemon juice.
- Cook the Shrimp for 2-3 minutes per side, or until it’s pink. Remove the shrimp to a plate, and tent with foil to keep warm.
- Make the Quinoa: To the same pan (leave the juices from the shrimp in there!) add the quinoa and low sodium stock. Bring to a boil, then lower the heat as low as it will go. Cover with a lid and simmer for 15 minutes. Then remove the pan from the heat and let it sit for 5 minutes – no peeking!
- Combine: Uncover the quinoa and fluff with a fork. Mix in freshly chopped parsley, and return the shrimp to the pan. Sprinkle with parmesan cheese before serving.
Tip!
If your shrimp gets cold while the quinoa is cooking, pop it in the microwave for 30 seconds! You can also heat it in a clean skillet for a minute or two, just don’t overcook it.
Recipe Tips
- Low Sodium Stock is Key. I tested this recipe with regular vegetable broth and it was much too salty, combined with the salt on the shrimp and the salty parmesan cheese.
- The Cheese is Optional but really delicious! You can sprinkle parmesan over the shrimp, or stir some into the quinoa if you’d like to.
- Don’t Overcook the Shrimp. When it’s done, the shrimp will be pink and firm. Don’t cook it any longer or it can become rubbery.
Storing Tips
Store leftover shrimp and quinoa in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave if needed, being careful not to overcook the shrimp.
What To Serve With Garlic Butter Shrimp with Quinoa
All you need to turn this into a complete meal is a veggie side dish! Try it with sauteed spinach, green beans, or roasted root vegetables on the side.
You can also serve this meal with a delicious salad, like my roasted cauliflower salad or beet salad with apples and feta.
Do you need an easy dessert recipe to go with your easy dinner? Make my chocolate Mayonnaise Cake or Cake Mix Cookie Bars.
Recipe FAQs
Following the cooking instructions in this recipe will give you perfectly cooked quinoa! Quinoa is done when it no longer has a bite to it, and the grains have started to pop open.
If your shrimp is frozen, you’ll want to defrost it before pan-searing it. You can thaw shrimp overnight in the refrigerator if you have the time.
If you didn’t think that far ahead of time, no problem! Place the frozen shrimp in a zip-top bag and submerge the bag in a bowl filled with cold water. Leave the shrimp submerged for 20–30 minutes to let the shrimp thaw.
You can use any size of shrimp that you like. Just keep in mind that larger shrimp will need a bit of extra cooking time in the pan.
More Shrimp Recipes
All Seafood →
Garlic Butter Shrimp with Quinoa is a healthy and delicious dinner that you can make in half an hour. Add this easy recipe to your Pinterest boards and save it under “best quick dinner recipes”!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Garlic Butter Shrimp with Quinoa
Equipment
- 12-inch stainless steel skillet with a lid
Ingredients
- 1 tablespoon unsalted butter
- 1 pound (450 grams) raw shrimp thawed if frozen and deveined, tails off – I used 50-70 count per pound
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
For the quinoa
- 1 cup (185 grams) uncooked quinoa rinsed well
- 1 ½ cups (360 ml) low sodium vegetable stock or chicken stock
- 2 teaspoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Grated parmesan optional, for serving
Instructions
- In a skillet over medium heat, melt the butter and add the shrimp followed by the garlic.
- Season with smoked paprika, chili powder, salt and pepper. Mix everything so the shrimp is coated in the seasonings, add the tablespoon of lemon juice. Cook the shrimp for 2-3 minutes per side or until it’s pink. Then remove onto a plate and set aside (keep warm). Be careful not to overcook the shrimp.
- To the same skillet (there will be some sauce from the shrimp), add the quinoa, two teaspoons of lemon juice and stock.
- Bring to a boil, then lower the heat to the lowest setting possible, cover with a lid, and simmer for 15 minutes.
- Remove the pan from the heat, and let it sit for 5 minutes without peeking! Uncover, and fluff with a fork. Mix in the fresh parsley, and return the shrimp back to the pan. If needed warm the shrimp back up in the microwave for 30 seconds first. Sprinkle with parmesan before serving.
Notes:
- Low Sodium Stock is Key. I tested this recipe with regular vegetable broth and it was much too salty, combined with the salt on the shrimp and the salty parmesan cheese.
- The Cheese is Optional but really delicious! You can sprinkle parmesan over the shrimp, or stir some into the quinoa if you’d like to.
- Don’t Overcook the Shrimp. When it’s done, the shrimp will be pink and firm. Don’t cook it any longer or it can become rubbery.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave if needed, being careful not to overcook the shrimp.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe is a recreation of a shrimp and quinoa recipe that was first shared on Little Sunny Kitchen way back in August 2016! This new recipe is improved, with new pictures, and more helpful tips for you.
Cristina says
I couldn’t find the complete list of ingredients
Diana says
Hi Cristina, it looks like you might have scrolled past the recipe card – it’s located just above the comments section. Alternatively, you can quickly find it by clicking on “Jump to Recipe” at the very top of the page. This will take you directly to the complete list of ingredients and instructions. Hope this helps!
Rod says
Made this for dinner tonight, with some modifications based on what I had available. Fairly quick, but more like 30 min, not 15. I suggest mincing/slicing/chopping all prior to starting the shrimp. I used chipotle instead of red chile, chopped spinach instead of parsley and added red bell peppers. Be careful to not overcook the shrimp! It was a hit.
Rosemary says
What a tasty recipe. Just made this for dinner and it was a hit. I replaced olive oil for butter and it was a delight. Thanks for the idea and simple recipe instructions.
Donna Herbold says
Very good! Except for swapping cilantro for the parsley I used ingredients as listed. Because I didn’t want the shrimp waiting for the quinoa I started the quinoa first and as it cooked I prepped the shrimp. Worked out great.
Sheila G says
YUM! So light and fresh, I will definitely make this again. The sauce was delicious!
Little Sunny Kitchen says
Thank you, Sheila! I’m so glad to hear that you enjoyed this recipe!