Quick One-Pan Garlic Shrimp with Quinoa

I absolutely adore One-Pan meals! Simple prep and quick clean-up!

Ahhh….there is nothing better than a super Tasty, satisfying, QUICK, One-Pan Skillet meal on a busy weeknight! Quick Clean-Up to the rescue!

Our Quick One-Pan Garlic Shrimp with Quinoa is REALLY tasty thanks to the garlic & lemon zest. Minimal ingredients are required for MAXIMUM flavor!

A chef friend of mine once told me:
“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!

You’ll only need a handful of ingredients, one pan, and twenty-five minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.
Since you’re only using one pan, clean-up is easy!
If you’re a garlic lover (like me!) Then you’re really going to enjoy this simple skillet meal! Don’t be shy with the garlic…add to your heart’s desire.
It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!

Now it’s a healthy “superfood” staple that a lot of people keep in their kitchens.

Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.

It’s also a good source of fiber and antioxidants.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it’s it doesn’t seem to bother most people who are sensitive to gluten.

I’ve got a quinoa tip for you!

If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.

Make sure you rinse the quinoa before you cook it! I know this can be a little tricky because the seeds are so small … but I have a tip for you:

THE TIP: Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.

Do you have quinoa in your pantry?

REFERENCE:
MedicalNewsToday
HealthLine
Britannica

Did you know?

The exoskeleton of a shrimp – even if it’s only a small tail, is quite useful during the cooking process.

With the tail intact, it protects the small tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.

Also – once the ingredients are combined in a skillet or a pot and simmer together, the tiny shrimp tail shell actually adds a bit of flavor to your dish.

So it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos )

Shrimp aren’t the only seafood we often keep in its shells when serving.

Think: Clams, oysters, mussels, lobsters, crabs, etc…

You may absolutely choose to remove the shrimp tail before cooking this dish, it will still come out great!

I just wanted to touch on my personal reasoning here

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

The fresh lemon zest really elevates your dish! Don’t skip it!

Homemade Bone Broth Recipe:

For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week.

I would recommend storing this dish in the fridge for 2-3 days max.

4 servings

Ingredients:

• 2 Tbsps avocado oil or olive oil

• 1 large onion, diced small

• 1 red bell pepper, seeded and diced

• 6 fresh garlic cloves, minced

• 1 tsp red pepper flakes

• 2 cups uncooked quinoa

• 3 cups bone broth

• 1 fresh lemon, zest, and juice of

• 1 lb peeled, deveined raw shrimp, medium-sized

• sea salt and ground pepper, to taste

• 1/4 cup chopped fresh parsley or cilantro leaves

Instructions:

Rinse your quinoa well, then set aside to drain excess water. Heat your oil in a large skillet over medium-high heat.  Add the onion, bell peppers, garlic, crushed red pepper flakes, then saute for 5 minutes.

Add quinoa to the hot skillet with the veggies, and cook, stirring continuously for a couple of minutes until fragrant and nutty. Don’t overcook as quinoa can burn quickly.

Add your bone broth, freshly grated lemon zest, and fresh lemon juice then bring the liquid to a simmer. Cover with a lid and reduce the heat to LOW.

Cook, undisturbed, until the quinoa is tender, about 15 minutes. Add an extra splash of broth if necessary.

Remove the lid and arrange your shrimp over the quinoa in the pan. Season with a pinch of sea salt and freshly ground black pepper. Cover again and continue to cook for about 5 minutes, or just until the shrimp is pink and opaque.

Sprinkle with fresh parsley or cilantro and serve.
Enjoy!
Rachel

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