Garlic Butter Shrimp with Quinoa - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 30

Total Time 40

▢ 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

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.

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.