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Lemon Garlic Shrimp with Herbed Quinoa

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.

Suggested Serving Size

4 shrimp, 1/2 cup 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


  1. 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.



  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 5 garlic cloves, chopped
  • 1/8 tsp crushed red pepper flakes (optional)
  • 1 1/4 lbs 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 cut into wedges, for serving
  • 1 Tbsp fresh lemon juice
  • 1/8 tsp salt
  • 1/3 cup fresh chopped parsley
  • 1/3 cup chopped fresh chives


  1. In a skillet, heat the olive oil and butter over medium-high heat. Add the garlic and red-pepper flakes (if using) and sauté for 1 minute.
  2. 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.
  3. Garnish with parsley and chives. Serve with quinoa and lemon wedges.

Servings Per Container 8
Calories 269
Total Fat 10
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 219
Sodium 409
Total Carb 12
Fibers 1
Sugars 0
Proteins 31
Vitamin A 0
Vitamin C 0
Iron 0

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