Name: Garlic shrimp with quinoa and peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz large shrimp (21-25 per lb), peeled, deveined, and patted dry; 1/2 cup quinoa; 1 cup water; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 1/2 medium yellow onion, thinly sliced; 1 tbsp olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine strainer for 30 seconds. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes, then fluff with a fork.
While the quinoa simmers, heat half the olive oil in a 12-inch skillet over medium-high heat. Add the bell peppers and onion with a quarter of the salt. Sauté for 6 to 8 minutes until softened and slightly charred. Transfer the vegetables to a plate.
In the same skillet, add the remaining oil. Season the shrimp with another quarter of the salt and the black pepper. Cook the shrimp for 2 minutes, then flip them. Lower the heat to medium and add the minced garlic. Cook for 1 to 2 minutes more until the shrimp are pink, opaque, and curled into a loose C. Done when pink and opaque in the center, 145°F.
Turn off the heat. Return the vegetables to the skillet. Add the lime juice and toss everything together to combine. Taste and add the remaining salt if needed. Serve the shrimp and vegetables over the quinoa and garnish with cilantro.

Nutrition

Ingredients

Instructions

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