Gluten Free Lemon Garlic Shrimp with Herbed Quinoa Recipe

Luscious lemon-garlic shrimp meets hearty quinoa in this wholesome skillet recipe. Fresh lemon juice and chopped chives add a vibrant touch to this easy meal made for busy weeknights.
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Ingredients
Recipe yields 8 servings
Quinoa
1 cup cooked quinoa
1 tsp olive oil
1/2 cup chopped onion
1 tsp lemon zest
1 Tbsp lemon juice
1 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh thyme
Black pepper to taste
Shrimp
1 Tbsp olive oil
1 Tbsp unsalted butter
5 garlic cloves, chopped
1/8 tsp crushed red pepper flakes (optional)
1 1/4 lbs large shrimp, peeled and deveined
3/4 cup dry white wine or low-sodium chicken broth (gluten free if needed)
1 Tbsp lemon zest plus lemon cut into wedges, for serving
1 Tbsp fresh lemon juice
1/8 tsp salt
1/3 cup fresh chopped parsley
1/3 cup chopped fresh chives
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Directions
Step 1

Place cooked quinoa in a large bowl. In a skillet, heat 1 teaspoon of the olive oil over medium heat until hot. Add onion and sauté for 3 minutes, or until onion is softened. Add onion, lemon zest, lemon juice, cherry tomatoes, herbs and black pepper to quinoa. Toss to combine. Keep warm.

Shrimp
Step 1

In a skillet, heat the olive oil and butter over medium-high heat. Add the garlic and red-pepper flakes (if using) and sauté for 1 minute.

Step 2

Add the shrimp and toss to coat. Add the wine, lemon zest, lemon juice and salt and cook for 1 minute. Turn the shrimp and cook about 1 to 2 minutes more, or until no longer pink.

Step 3

Garnish with parsley and chives. Serve with quinoa and lemon wedges.

Prep Time: 30 minutes
Servings: 8
Calories: 269
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 4 shrimp, 1/2 cup quinoa
Per serving:
calories:269
total fat:10g
sat fat:1g
cholesterol:219mg
sodium:409mg
total carb:12g
fibers:1g
proteins:31g

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Gluten Free Lemon Garlic Shrimp with Herbed Quinoa Recipe

Ingredients
Recipe yields 8 servings
Quinoa
1 cup cooked quinoa
1 tsp olive oil
1/2 cup chopped onion
1 tsp lemon zest
1 Tbsp lemon juice
1 cup cherry tomatoes, halved
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 Tbsp chopped fresh thyme
Black pepper to taste
Shrimp
1 Tbsp olive oil
1 Tbsp unsalted butter
5 garlic cloves, chopped
1/8 tsp crushed red pepper flakes (optional)
1 1/4 lbs large shrimp, peeled and deveined
3/4 cup dry white wine or low-sodium chicken broth (gluten free if needed)
1 Tbsp lemon zest plus lemon cut into wedges, for serving
1 Tbsp fresh lemon juice
1/8 tsp salt
1/3 cup fresh chopped parsley
1/3 cup chopped fresh chives
Directions
Step 1

Place cooked quinoa in a large bowl. In a skillet, heat 1 teaspoon of the olive oil over medium heat until hot. Add onion and sauté for 3 minutes, or until onion is softened. Add onion, lemon zest, lemon juice, cherry tomatoes, herbs and black pepper to quinoa. Toss to combine. Keep warm.

Shrimp
Step 1

In a skillet, heat the olive oil and butter over medium-high heat. Add the garlic and red-pepper flakes (if using) and sauté for 1 minute.

Step 2

Add the shrimp and toss to coat. Add the wine, lemon zest, lemon juice and salt and cook for 1 minute. Turn the shrimp and cook about 1 to 2 minutes more, or until no longer pink.

Step 3

Garnish with parsley and chives. Serve with quinoa and lemon wedges.

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