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A well-portioned and balanced shrimp dinner with vegetables and grains on a white plate.

Zesty Lemon-Garlic Shrimp with Asparagus and Quinoa

This vibrant dish features succulent lemon-garlic shrimp, tender-crisp asparagus, and fluffy quinoa, creating a light yet satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 400 kcal

Equipment

  • small saucepan
  • large skillet or pan
  • paper towels

Ingredients
  

Main Ingredients

  • 1 lb raw shrimp, peeled and deveined medium to large size
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup dry quinoa, rinsed
  • 1 cup vegetable broth or water
  • 1 lemon, juiced and zested
  • 1/4 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped for garnish

Instructions
 

Cooking Steps

  • In a small saucepan, combine rinsed quinoa and vegetable broth or water, then bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
  • Pat the peeled and deveined shrimp dry with paper towels, then season with a pinch of salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat, add minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant. Add asparagus and sauté for 3-5 minutes until tender-crisp.
  • Push the asparagus to one side of the skillet and add the seasoned shrimp to the empty side, cooking for 1-2 minutes per side until opaque pink and curled into a "C" shape.
  • Add the cooked quinoa to the skillet with the shrimp and asparagus, squeeze in fresh lemon juice, and sprinkle with lemon zest. Stir gently to combine, then taste and adjust seasoning with salt and pepper.
  • Garnish with fresh chopped parsley and serve immediately.

Notes

For extra flavor, you can marinate the shrimp in a little lemon juice and garlic before cooking. Be careful not to overcook the shrimp, as it can become rubbery quickly. This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.