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In the realm of quick and nutritious meals, the Zesty One-Pan Lemon Garlic Shrimp & Quinoa stands out as a vibrant and delicious option that caters to both busy lifestyles and health-conscious eaters. This dish elegantly combines succulent shrimp with the nutty texture of quinoa, all enhanced by the zesty brightness of fresh lemon and aromatic garlic. Not only is it packed with flavor, but it also presents a colorful array of ingredients that make it visually appealing and enticing on the plate.

One-Pan Lemon Garlic Shrimp and Quinoa

Discover the vibrant flavors of Zesty One-Pan Lemon Garlic Shrimp & Quinoa, a quick and nutritious meal that's perfect for busy weeknights or special gatherings. This delightful dish combines succulent shrimp with nutty quinoa, enhanced by fresh lemon juice and aromatic garlic. Packed with protein and essential nutrients, it’s visually appealing and easy to prepare, making cleanup a breeze. Enjoy a flavorful and healthy dining experience that brings loved ones together.
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or chicken broth)

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust to taste)

Juice and zest of 1 lemon

Salt and pepper to taste

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the quinoa is fluffy and the liquid has been absorbed. Once cooked, remove from heat and set aside.

    Cook the Aromatics: Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. When the oil is hot, add the minced garlic and finely chopped onion. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

      Incorporate the Vegetables: Add the diced red bell pepper and halved cherry tomatoes to the skillet. Continue to sauté for another 3-4 minutes until the vegetables have softened and released some of their juices.

        Season and Add Shrimp: Stir in the shrimp, smoked paprika, dried oregano, red pepper flakes, lemon juice, and lemon zest. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Season with salt and pepper to taste.

          Combine with Quinoa: Use a fork to fluff the cooked quinoa. Gently fold the quinoa into the skillet with the shrimp and vegetables, ensuring everything is evenly combined. Allow the mixture to heat through for an additional 2 minutes. Drizzle the remaining tablespoon of olive oil over the top for added richness.

            Serve: Remove the skillet from heat. Garnish the dish with freshly chopped parsley or cilantro. Serve hot, accompanied by lemon wedges for an extra burst of citrus flavor!

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

                - Presentation Tips: Serve the dish in a large bowl or platter for communal dining, with lemon wedges artistically arranged around the dish for a vibrant touch.