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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 550
- Protein: 40g