Healthy One Skillet Shrimp And Quinoa Recipes

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SHRIMP AND QUINOA



Shrimp and Quinoa image

This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad.

Provided by BLUESP

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 14

1 ½ cups water
1 cup uncooked quinoa
2 tablespoons olive oil
1 red onion, chopped
½ green bell pepper, chopped
½ cup sliced fresh mushrooms
6 fresh asparagus spears, trimmed and chopped
¼ cup golden raisins
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 pound medium shrimp - peeled and deveined
1 lime, juiced
2 tablespoons olive oil
½ cup chopped Italian flat leaf parsley

Steps:

  • In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
  • Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
  • In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.6 g, Cholesterol 172.5 mg, Fat 18.3 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.6 g, Sodium 179 mg, Sugar 8.6 g

GARLIC SHRIMP WITH QUINOA



Garlic Shrimp with Quinoa image

Garlic Shrimp with Quinoa-Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 teaspoons extra-virgin olive oil (divided)
1 pound raw tail-on shrimp (26-30 count, peeled and deveined)
1 teaspoon kosher salt (divided)
1/2 teaspoon chili powder (divided)
1/3 cup finely chopped yellow onion (about half of 1 small onion)
3 cloves garlic (minced (about 1 tablespoon))
1 cup uncooked quinoa
1/4 teaspoon cayenne pepper
2 cups low-sodium chicken broth
1 large lemon
3 tablespoons fresh parsley (plus additional for serving)

Steps:

  • In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  • Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  • Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  • Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  • Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 4), Calories 343 kcal, Carbohydrate 34 g, Protein 32 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Fiber 4 g, Sugar 1 g

SHRIMP QUINOA



Shrimp Quinoa image

A delicious stir fry-like dish that includes vegetables and shrimp.

Provided by DIEGO782

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 13

1 cup uncooked quinoa, rinsed
1 ½ cups chicken broth
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
8 spears fresh asparagus, trimmed and cut into 1 inch pieces
1 cup sliced fresh mushrooms
¼ cup raisins
1 tablespoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
  • Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g

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