Garlic Herb Shrimp with Quinoa and Roasted Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Shellfish · pescatarian, gluten-free, dairy-free
400 cal
28g protein
45g carbs
12g fat
per serving · estimated
Ingredients
- 1/2 lb Large shrimp, peeled and deveined
- 1/2 cup Quinoa
- 1 cup, chopped Bell peppers (red, yellow)
- 1/2 cup, sliced Zucchini
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C). Toss chopped bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
- Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- While quinoa cooks, mince garlic. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Add shrimp to the skillet, sprinkle with oregano, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
- Juice half the lemon over the cooked shrimp. Fluff the cooked quinoa with a fork.
- Serve the garlic shrimp over a bed of quinoa, with roasted vegetables on the side. Garnish with lemon wedges.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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