Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 tablespoons olive oil, divided
- 1/4 cup fresh parsley, chopped
- 1/2 cup dry quinoa
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Pan-Seared Garlic Shrimp
Juicy shrimp sautéed with garlic, lemon, and herbs, served with a side of Mediterranean quinoa for a light yet protein-packed meal.
2
10 minprep time
10 mincook time
Instructions
- Rinse quinoa (1/2 cup) under cold water and drain.
- Mince garlic (3 cloves).
- Zest and juice the lemon (1 lemon).
- Chop parsley (1/4 cup).
- Dice cucumber (1/2 cup).
- Halve cherry tomatoes (1/2 cup).
- Finely dice red onion (1/4 cup).
- In a small saucepan, bring 1 cup of water to a boil. Add quinoa (1/2 cup), reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add shrimp (1 lb) to the skillet and season with salt and pepper. Cook for 2 minutes per side until pink and opaque.
- Add minced garlic (3 cloves) and lemon zest (from 1 lemon) to the shrimp. Cook for 30 seconds until fragrant, then remove from heat and stir in lemon juice (from 1 lemon).
- In a large bowl, combine cooked quinoa, cucumber (1/2 cup), cherry tomatoes (1/2 cup), red onion (1/4 cup), feta cheese (1/4 cup), and remaining 1 tablespoon olive oil. Toss gently to combine.
- Divide quinoa salad between plates and top with shrimp. Garnish with chopped parsley (1/4 cup). Serve immediately.