This Lemon Garlic Shrimp with Herbed Quinoa is perfect fare for brunch, lunch or a light dinner.
High protein and low carb, this healthy, easy seafood dish makes a great impression.
It is also heart-healthy, diabetes-friendly and (with easily available ingredients) safe for celiacs and for those who are going gluten-free.
Ingredients For the Quinoa
- 1 cup cooked quinoa
- 1 tsp olive oil
- 1/2 cup chopped onion
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 Tbsp chopped fresh thyme
- Black pepper to taste
For the Shrimp
- 1 Tbsp olive oil
- 1 Tbsp trans fat free margarine
- 5 garlic cloves, chopped
- 1/8 tsp red-pepper flakes, optional
- 1 1/4 lb large shrimp, peeled and deveined
- 3/4 cup dry white wine or low sodium chicken broth (gluten free if needed)
- 1 Tbsp lemon zest, plus lemon wedges for serving
- 1 Tbsp fresh lemon juice
- 1/8 tsp salt
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh chives
Place cooked quinoa in a large bowl.
In a skillet, heat 1 teaspoon of the olive oil over medium heat until hot. Add onion and sauté for 3 minutes, or until onion is softened.
Add onion, lemon zest, lemon juice, cherry tomatoes, herbs and black pepper to quinoa. Toss to combine. Keep warm.
In an oven-proof skillet, heat the olive oil and margarine over medium-high heat. Add the garlic and red-pepper flakes (if using) and sauté for 1 minute. Add the shrimp and toss to coat. Add the wine, lemon zest, lemon juice and salt and cook for 1 minute.
Turn the shrimp and cook about 1 to 2 minutes more, or until no longer pink. Garnish with parsley and chives. Serve with quinoa and lemon wedges.
Yield: 4 servings
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010