Name: Garlic shrimp with lemon zucchini quinoa
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; 1/4 cup quinoa; 1/2 cup water; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 3/4 medium zucchini, sliced into half moons; 1 tsp olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 2 tbsp water for sautéing

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 nonstick skillet over medium-high heat. Add the bell peppers and zucchini with an eighth of the salt. Sauté for 6 to 8 minutes until softened. If the vegetables start to stick or the pan looks dry, add 1 to 2 tablespoons of water as needed. Transfer the vegetables to a plate.
Wipe out the skillet and add the remaining oil over medium-high heat. Season the shrimp with a quarter of the salt and the black pepper. Once the pan is hot, add the shrimp and cook for 2 minutes without moving them to let them sear. Flip the shrimp, lower the heat to medium, and add the minced garlic. Cook for 1 to 2 minutes more until pink and opaque. Done when opaque in the center, 145°F.
Turn off the heat. Return the vegetables to the skillet. Pour in the lemon juice and toss everything together to combine. Taste and add any remaining salt if needed. Serve the shrimp and vegetable mixture over the bed of fluffed quinoa.

Nutrition

Ingredients

Instructions

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