One-Pan Mediterranean Style Shrimp Quinoa Skillet

I absolutely LOVE One-Pan meals! Simple prep and QUICK clean-up! ✔️

There is nothing better than a super Tasty, satisfying, QUICK, One-Pan Skillet meal on a busy weeknight! Quick Clean-Up to the rescue!

Our Quick One-Pan Mediterranean Style Shrimp Quinoa Skillet is incredibly flavorful thanks to the fresh garlic & lemon zest.

Minimal ingredients are required for MAXIMUM flavor!

You’ll only need a handful of ingredients, one pan, and twenty minutes to create a delicious meal for dinner tonight or meal prep for your week ahead.
🧽Since you’re only using one pan, clean-up is easy!

➡️ Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

🧄If you’re a garlic lover (like me!) Then you’re really going to enjoy this simple skillet meal! Don’t be shy with the garlic…add to your heart’s desire.

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice will give your dish a strange metallic or overly acidic taste.

We want this to taste super bright and fresh.

🇬🇷Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

💡It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!

Now it’s a healthy “superfood” staple that a lot of people keep in their kitchens.

Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.

It’s also a good source of fiber and antioxidants.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it’s it doesn’t seem to bother most people who are sensitive to gluten.

✅I’ve got a quinoa tip for you!

If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.
Make sure you rinse the quinoa before you cook it! I know this can be a little tricky because the seeds are so small … but I have a tip for you:

THE TIP: Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.
Do you have quinoa in your pantry? ⬇️

REFERENCE:

Medical News Today

HealthLine

Britannica

4 servings

Ingredients:

For the shrimp:

• 1 Tbsp avocado oil or olive oil

• 1 1/2 lbs large shrimp, peeled and deveined

• 3 cloves fresh garlic, chopped

• sea salt and ground pepper, to taste

• zest of 1/2 a fresh lemon

For the quinoa:

• 2 shallots or a small red onion, diced small

• 4 cloves fresh garlic, finely chopped

• 1 tsp dried oregano

• 1 1/2 cups quinoa

• 1/2 cup dry white wine (Use your favorite or sub with stock/broth)

• juice and zest of 1/2 a lemon

• 2 1/2 cups bone broth or stock

• 1 cup cherry tomatoes, halved

• 1/2 cup pitted green olives

• 1/2 cup crumbled feta

• a handful of fresh parsley, chopped

Instructions:

Rinse your quinoa well, then set aside to drain excess water. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer.

Season with sea salt and pepper. Cook for 2 minutes, then add the garlic and lemon zest.

Flip your shrimp over and continue to cook the shrimp for 1-2 minutes longer or just until they are pink and opaque. Set your cooked shrimp aside on a plate.

To make your quinoa, sauté the shallot/onion and garlic for a couple of minutes over medium heat, in the same skillet used for cooking the shrimp.

Add the quinoa, oregano, and white wine. Allow the wine to bubble and reduce for a couple of minutes. Stir in the lemon zest, lemon juice, and broth/stock.

Reduce the heat to a low and cover the pan. Allow it to cook for 12 minutes, or just until the quinoa is done.

Allow it to finish cooking with steam for the last 3-5 minutes with the lid on and the heat turned off.

Once your quinoa is done, fluff it with a fork.
Top quinoa with your cooked shrimp, tomatoes, olives, feta, and parsley as shown.
Enjoy!
❤️Rachel

One-Pan Mediterranean Style Shrimp Quinoa Skillet

Category Dinner Food Prep Lunch Quick 'n Easy Recipes

Persons

4

Ingredients

For the shrimp:

• 1 Tbsp avocado oil or olive oil
• 1 1/2 lbs large shrimp, peeled and deveined
• 3 cloves fresh garlic, chopped
• sea salt and ground pepper, to taste
• zest of 1/2 a fresh lemon

For the quinoa:

• 2 shallots or a small red onion, diced small
• 4 cloves fresh garlic, finely chopped
• 1 tsp dried oregano
• 1 1/2 cups quinoa
• 1/2 cup dry white wine (Use your favorite or sub with stock/broth)
• juice and zest of 1/2 a lemon
• 2 1/2 cups bone broth or stock
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted green olives
• 1/2 cup crumbled feta
• a handful of fresh parsley, chopped

Instructions

1. Rinse your quinoa well, then set aside to drain excess water.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer.
3. Season with sea salt and pepper. Cook for 2 minutes, then add the garlic and lemon zest. Flip your shrimp over and continue to cook the shrimp for 1-2 minutes longer or just until they are pink and opaque. Set your cooked shrimp aside on a plate.
4. To make your quinoa, sauté the shallot/onion and garlic for a couple of minutes over medium heat, in the same skillet used for cooking the shrimp.
5. Add the quinoa, oregano, and white wine.
6. Allow the wine to bubble and reduce for a couple of minutes. Stir in the lemon zest, lemon juice, and broth/stock.
7. Reduce the heat to a low and cover the pan. Allow it to cook for 12 minutes, or just until the quinoa is done.
8. Allow it to finish cooking with steam for the last 3-5 minutes with the lid on and the heat turned off.
9. Once your quinoa is done, fluff it with a fork.
10. Top quinoa with your cooked shrimp, tomatoes, olives, feta, and parsley as shown.

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