How to Make the Perfect Garlic Butter Shrimp and Quinoa Bowl
American · Easy · 30 min · 2 servings
This protein-packed bowl combines succulent garlic butter shrimp with fluffy quinoa for a complete amino acid profile. It is a satisfying meal that delivers impressive nutrition without complicated cooking techniques.
Why this recipe works
This Garlic Butter Shrimp and Quinoa Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g large raw shrimp peeled and deveined
- 1 cup dry quinoa
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- 2 cups baby spinach
- 1 tbsp lemon juice
Step by step instructions
Step 1: Cook the Quinoa
Rinse quinoa under cold water and add to a saucepan with 2 cups of water. Bring to a boil then reduce heat to low, cover and cook for 15 minutes until all water is absorbed and quinoa is fluffy.
Step 2: Saute the Garlic
Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
Step 3: Cook the Shrimp
Add shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque. Do not overcook or they will become rubbery. Drizzle lemon juice over the shrimp and toss to coat.
Step 4: Assemble the Bowl
Divide quinoa between two bowls and top with fresh baby spinach. Spoon the garlic butter shrimp over the top and drizzle any remaining pan sauce over the bowls before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- quinoa → brown rice or farro for a different grain base
- baby spinach → kale or arugula for a slightly bitter green
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking shrimp past the point when they curl and turn pink making them tough and rubbery
- Not rinsing quinoa before cooking which leaves a bitter saponin coating on the grain
Nutrition facts
Per serving: 480 calories, 42g protein, 38g carbs, 14g fat, 4g fiber.
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