Go Back
–+ servings
Print Recipe

One-Pan Mediterranean Style Shrimp Quinoa Skillet

Servings: 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

  • 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.