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In the realm of culinary delights, few dishes encapsulate freshness and vibrant flavors quite like Zesty Lemon Garlic Shrimp & Quinoa Delight. This recipe is not just a feast for the senses; it combines the health benefits of quinoa with the succulence of shrimp, all enhanced by the bright notes of lemon and garlic. Perfectly suited for busy weeknights or special occasions, this dish promises to be a crowd-pleaser while maintaining a healthy profile. In this article, we’ll explore the ingredients, preparation steps, and benefits of this delightful recipe, ensuring that you can recreate it effortlessly in your kitchen.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover the vibrant flavors of Zesty Lemon Garlic Shrimp & Quinoa Delight! This dish is a perfect blend of fresh shrimp, nutrient-packed quinoa, and colorful veggies, all enhanced by the bright notes of lemon and garlic. Ideal for both busy weeknights and special occasions, it promises to please while remaining healthy. Explore easy preparation steps, key ingredients, and serving suggestions that elevate this dish into a delightful culinary experience for your table.
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Ingredients
  

1 cup quinoa, rinsed

2 cups low-sodium vegetable or chicken broth

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa:

    In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.

      Sauté the Shrimp:

        In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

          Season and Cook:

            Add the shrimp to the skillet, along with smoked paprika, oregano, salt, and pepper. Sauté for 2-3 minutes until the shrimp turn pink and opaque.

              Add Vegetables:

                Stir in the halved cherry tomatoes and baby spinach to the skillet. Cook for another 2 minutes, just until the spinach wilts and the tomatoes soften.

                  Combine with Quinoa:

                    Add the cooked quinoa to the skillet. Pour in the lemon juice and zest, along with the remaining tablespoon of olive oil. Gently toss everything together to combine and heat through.

                      Serve:

                        Remove from heat and garnish with fresh parsley. Serve warm with lemon wedges on the side for an extra zesty kick!

                          Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings