Garlic Butter Shrimp with Quinoa

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

1. 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!
2. 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.
3. 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

1. 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.

1. 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.
2. 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!
3. 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.

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

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”!

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.