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30Oct, 23
Clean Food Love
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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? ⬇️


Medical News Today



4 servings


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


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.

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