The aroma of garlic sizzling in butter, mingling with the fresh scent of the sea – that’s the memory that floods back every time I think of this Garlic Butter Shrimp with Quinoa recipe. It was a weeknight dinner experiment that quickly became a family favorite. My kids, usually picky eaters when it comes to anything beyond pasta and chicken nuggets, devoured it! The succulent shrimp, bathed in a rich, garlicky butter sauce, paired perfectly with the fluffy, nutty quinoa. It’s a dish that feels indulgent yet is surprisingly healthy and quick to prepare. Honestly, from the first bite, the combination of flavors and textures was just divine. The slight chewiness of the quinoa, the tender shrimp, and that luscious garlic butter sauce… it’s a symphony of deliciousness in every mouthful. This recipe is not just about a meal; it’s about creating a simple, flavorful experience that brings everyone to the table with smiles.

Ingredients

• Shrimp: 1 pound, peeled and deveined. Choose large or jumbo shrimp for a more satisfying bite. Fresh or frozen (thawed) shrimp works well.
• Quinoa: 1 cup, uncooked. Provides a healthy and protein-rich base. Any type of quinoa (white, red, or black) can be used.
• Butter: 1/2 cup, unsalted. Forms the rich and flavorful base of the sauce. You can also use salted butter, but adjust added salt accordingly.
• Garlic: 6 cloves, minced. The star flavor of the dish, providing a pungent and aromatic kick. Freshly minced garlic is highly recommended for the best flavor.
• Olive Oil: 2 tablespoons. Used for sautéing the garlic and shrimp, adding healthy fats and preventing sticking. Extra virgin olive oil is preferred for its flavor and health benefits.
• Chicken Broth (or Vegetable Broth): 2 cups. Used to cook the quinoa, adding flavor and moisture. Vegetable broth can be used for a vegetarian option (though this recipe includes shrimp).
• Lemon Juice: 2 tablespoons, freshly squeezed. Adds brightness and acidity to balance the richness of the butter and garlic. Fresh lemon juice is crucial for the best flavor.
• Fresh Parsley: 1/4 cup, chopped. Provides a fresh, herbaceous element and a pop of color. Flat-leaf or curly parsley can be used.
• Red Pepper Flakes: 1/2 teaspoon (optional). Adds a touch of heat to the dish. Adjust to your preference or omit if you prefer a milder flavor.
• Salt: To taste. Enhances the flavors of all ingredients. Sea salt or kosher salt are good choices.
• Black Pepper: To taste, freshly ground. Adds a peppery bite and complements the other flavors. Freshly ground black pepper is recommended for the best aroma.

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water using a fine-mesh sieve for about a minute. This removes any saponins, which can make quinoa taste bitter. In a medium saucepan, combine the rinsed quinoa and chicken broth (or vegetable broth). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and set aside, keeping warm.
2. Prepare the Garlic Butter Sauce: While the quinoa is cooking, melt the butter in a large skillet over medium heat. Add the olive oil to the melted butter. This combination helps prevent the butter from burning and adds a richer flavor.
3. Sauté the Garlic: Once the butter and olive oil are melted and shimmering, add the minced garlic to the skillet. Sauté for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Stir constantly and keep the heat at medium to medium-low. The aroma of garlic cooking in butter should fill your kitchen and be incredibly enticing.
4. Add the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet with the garlic butter sauce. Spread the shrimp in a single layer for even cooking. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Avoid overcrowding the pan; cook in batches if necessary to ensure even cooking and browning. Overcooked shrimp can become rubbery, so watch them carefully.
5. Season and Finish: Once the shrimp are cooked, reduce the heat to low. Squeeze the fresh lemon juice over the shrimp and garlic butter sauce. Stir in the chopped fresh parsley and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Stir gently to combine all the flavors and ensure the shrimp are coated in the sauce. Taste and adjust seasonings as needed, adding more lemon juice for brightness or red pepper flakes for heat.
6. Serve: Divide the cooked quinoa among plates or bowls. Top with the garlic butter shrimp and generously spoon the remaining garlic butter sauce over the quinoa and shrimp. Garnish with extra fresh parsley, if desired. Serve immediately and enjoy this flavorful and healthy dish.

Nutrition Facts

(Per Serving, approximate, based on 4 servings)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal
• Protein: 35-40g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and weights of ingredients.

Preparation Time

• Prep Time: 15 minutes (includes rinsing quinoa, peeling and deveining shrimp, mincing garlic, chopping parsley, and squeezing lemon juice)
• Cook Time: 25 minutes (includes cooking quinoa and sautéing shrimp)
• Total Time: 40 minutes

Description: This Garlic Butter Shrimp with Quinoa recipe is a quick and easy meal, perfect for busy weeknights. From start to finish, you can have a delicious and healthy dinner on the table in under 40 minutes. The quinoa and shrimp cook relatively quickly, and the garlic butter sauce comes together in minutes, making it a speedy yet satisfying meal.

How to Serve

• As a Complete Meal: Serve Garlic Butter Shrimp with Quinoa as a satisfying and balanced one-dish meal. The quinoa provides complex carbohydrates and protein, while the shrimp offers lean protein, and the garlic butter sauce adds flavor and healthy fats.
• With a Side Salad: Complement the richness of the shrimp and quinoa with a light and refreshing side salad. A simple green salad with a lemon vinaigrette or a Mediterranean cucumber and tomato salad would pair beautifully.
• Over Greens: For a lower-carb option, serve the garlic butter shrimp over a bed of sautéed spinach, kale, or arugula instead of quinoa. The greens will soak up the flavorful sauce and add extra nutrients.
• With Crusty Bread: Serve alongside crusty bread or baguette slices to soak up every last drop of the delicious garlic butter sauce. Toasted bread with a drizzle of olive oil would be especially delightful.
• Garnished with Herbs: Enhance the visual appeal and freshness by garnishing with extra chopped fresh parsley, chives, or dill. A sprinkle of lemon zest can also add a bright citrusy note.
• Serve Hot: This dish is best served hot immediately after cooking to enjoy the optimal flavor and texture of the shrimp and quinoa.

Additional Tips

• Use High-Quality Shrimp: Opt for fresh, wild-caught shrimp if possible for the best flavor and texture. If using frozen shrimp, ensure they are fully thawed before cooking and pat them dry to remove excess moisture for better browning.
• Don’t Overcook the Shrimp: Shrimp cook quickly and can become rubbery if overcooked. Cook them just until they turn pink and opaque, usually about 2-3 minutes per side, depending on their size.
• Customize the Spice Level: Adjust the amount of red pepper flakes to control the heat. For a milder dish, omit the red pepper flakes altogether. For a spicier version, add a pinch of cayenne pepper or use chili garlic sauce in the garlic butter mixture.
• Add Vegetables: Boost the nutritional value and flavor by adding vegetables to the dish. Sauté sliced bell peppers, zucchini, asparagus, or cherry tomatoes along with the garlic and shrimp.
• Infuse the Butter: For an even more intense garlic flavor, infuse the butter with garlic cloves. Gently simmer whole garlic cloves in the butter over low heat for about 10-15 minutes before removing them and proceeding with the recipe.
• Deglaze the Pan with White Wine: For a richer and more complex sauce, deglaze the pan after cooking the shrimp. Remove the shrimp from the skillet, add a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) to the skillet, and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly before adding back the shrimp and finishing the sauce.
• Make it Creamy: For a creamier sauce, stir in a tablespoon or two of heavy cream or coconut cream at the end, after adding the lemon juice and parsley. This will create a richer, more decadent sauce.
• Prepare Components Ahead of Time: To save time on busy weeknights, you can cook the quinoa ahead of time and store it in the refrigerator for up to 3 days. You can also peel and devein the shrimp in advance. When ready to cook, the dish will come together even faster.

FAQ Section

Q1: Can I use pre-cooked quinoa for this recipe?
A: Yes, you can use pre-cooked quinoa to save time. Simply ensure it is heated through before serving with the garlic butter shrimp. You can microwave pre-cooked quinoa according to package directions or reheat it in a pan with a little broth or water.

Q2: I don’t have chicken broth; can I use water to cook the quinoa?
A: While you can use water to cook quinoa, using chicken broth (or vegetable broth) adds significantly more flavor. If using water, you may want to add a pinch of salt and perhaps a bay leaf to the cooking liquid to enhance the flavor.

Q3: Can I substitute shrimp with another protein?
A: Yes, you can substitute shrimp with other proteins like chicken breast (cut into bite-sized pieces), scallops, or firm tofu. Cooking times will vary depending on the protein you choose. Ensure chicken and tofu are cooked through and scallops are cooked until opaque and slightly browned.

Q4: Can I make this recipe dairy-free?
A: Yes, to make this recipe dairy-free, substitute the butter with olive oil or coconut oil. Coconut oil will add a slight coconut flavor, which can be delicious with shrimp and garlic. Ensure you use vegetable broth instead of chicken broth if you need a completely dairy-free and vegetarian option.

Q5: How long does Garlic Butter Shrimp with Quinoa last in the refrigerator?
A: Leftover Garlic Butter Shrimp with Quinoa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. Be mindful that shrimp can become slightly tougher upon reheating.

Q6: Can I freeze Garlic Butter Shrimp with Quinoa?
A: Freezing cooked shrimp is generally not recommended as it can alter the texture and make it rubbery. Quinoa freezes better. If you must freeze it, separate the quinoa and shrimp and sauce. Freeze the quinoa separately and the shrimp with sauce together. Thaw thoroughly in the refrigerator and reheat gently. The texture of the shrimp may still be slightly affected.

Q7: What are some good side dishes to serve with Garlic Butter Shrimp with Quinoa?
A: Besides a green salad, roasted vegetables like broccoli, asparagus, or Brussels sprouts would pair well. Steamed green beans or a simple tomato and cucumber salad are also excellent choices to complement the dish.

Q8: Can I add cheese to this recipe?
A: While not traditionally included, a sprinkle of Parmesan cheese or crumbled feta cheese over the Garlic Butter Shrimp with Quinoa can add a salty and savory element. Add cheese just before serving for the best texture and flavor.

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