American
Shrimp and Quinoa
Quinoa simmers in broth, then shrimp cook in the same pot until they reach 145°F. Spinach and lemon fold in at the end for a one-pan dinner.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Quinoa cooks in the same pot the shrimp finish in.
- Shrimp take only a few minutes once the grain is done.
- Spinach wilts in the residual heat, so there is no second vegetable pan.
- Lemon at the end keeps the bowl bright.
Ingredients
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Instructions
- 1
If the shrimp are frozen, thaw them in the refrigerator overnight or under cold running water, then pat them dry. Do not cook them from a frozen block in this recipe.
- 2
Combine the quinoa, broth, and 1/2 tsp of the salt in a large saucepan. Bring to a boil, then cover, lower the heat, and simmer 15 minutes, until the quinoa has absorbed the liquid and the germs have spiraled out.
- 3
Scrape the quinoa to the sides of the pot or transfer it to a bowl and cover it. Heat the oil in the pot over medium heat.
- 4
Add the garlic, cumin, paprika, remaining salt, and pepper. Stir 30 seconds. Add the shrimp in one layer.
- 5
Cook the shrimp 2 minutes per side, until they are opaque, curled, and the thickest shrimp reads 145°F. Remove any piece that is done early.
- 6
Return the quinoa to the pot if you removed it. Fold in the spinach, lemon juice, and parsley until the spinach wilts. Serve hot.
Pro tips
- Rinse the quinoa. The natural coating can taste bitter if you skip that.
- Do not walk away from the shrimp. They go from glossy to rubbery in about a minute.
- Pull at 145°F even if a few shrimp look done on the outside. Check the thickest one.
Easy substitutions
- Chicken broth
- Water plus an extra 1/4 tsp salt.
- Spinach
- Baby kale. Give it an extra minute to soften.
- Cumin
- 1 tsp chili powder.
Storage and reheating
Storage
Refrigerate in a covered container for up to 2 days. Shrimp toughen if reheated hard.
Reheating
Warm in a covered skillet over low heat with a splash of water just until the shrimp are hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 384
- Protein
- 40 g
- Carbs
- 38 g
- Fat
- 8 g
- Fiber
- 5 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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