Spicy Garlic Shrimp with Quinoa

Name: Spicy Garlic Shrimp with Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 200 g quinoa rinsed and drained; 480 ml water for cooking quinoa; 2 g salt divided; 450 g shrimp peeled and deveined, patted dry; 15 ml olive oil divided; 4 cloves garlic cloves minced; 2 g smoked paprika; 1 g red pepper flakes; 1 g black pepper freshly ground; 3 g salt divided; 15 ml olive oil divided; 2 g lemon zest finely grated; 30 ml lemon juice freshly squeezed; 2 stalks scallions thinly sliced; 8 g fresh parsley chopped

A substantial side of fluffy quinoa seasoned with lemon and herbs, topped with shrimp sautéed in garlic, smoked paprika, and red pepper flakes. The shrimp cook quickly so they stay tender, while the quinoa absorbs the pan juices for a cohesive finish.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

200 g quinoa rinsed and drained
480 ml water for cooking quinoa
2 g salt divided
450 g shrimp peeled and deveined, patted dry
15 ml olive oil divided
4 cloves garlic cloves minced
2 g smoked paprika
1 g red pepper flakes
1 g black pepper freshly ground
3 g salt divided
15 ml olive oil divided
2 g lemon zest finely grated
30 ml lemon juice freshly squeezed
2 stalks scallions thinly sliced
8 g fresh parsley chopped

Instructions

Add the quinoa, water, and 2 g of the salt to the saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer until the water is absorbed, 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork. Quinoa is tender, the grains have little tails, and the pot is dry.
While the quinoa cooks, toss the shrimp with 15 ml of the olive oil, the garlic, smoked paprika, red pepper flakes, black pepper, and 3 g of the salt. Shrimp are evenly coated and lightly seasoned.
Heat the remaining 15 ml olive oil in the skillet over medium-high heat. Add the shrimp in a single layer and sauté until just opaque and curled, about 2 minutes per side, adding the lemon zest in the last 30 seconds. Shrimp are pink, opaque, and still juicy at the center.
Fold the lemon juice, scallions, and parsley into the quinoa. Taste and, if needed, add an optional pinch of salt from the measured total only if you intentionally held some back when seasoning; otherwise serve as seasoned. Quinoa tastes bright and herbaceous.
Spoon the quinoa onto a serving platter or shallow bowl and top with the shrimp and any pan juices. Serve immediately. The shrimp are hot and the quinoa is fluffy and separate.