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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:
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
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.
