Mediterranean Sautéed Shrimp with Citrus Herb Quinoa
This Mediterranean-inspired dish pairs succulent shrimp with a vibrant citrus herb quinoa, offering a delightful balance of flavors and textures. It's a healthy, elegant choice for any occasion, celebrating the freshness of quality ingredients.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 12 large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tablespoon capers, rinsed
- 1/2 cup cherry tomatoes, halved
- 1 clove garlic, minced
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Method
- In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Season the shrimp with smoked paprika, cayenne pepper, salt, and pepper. Add them to the skillet in a single layer and cook for 2-3 minutes on each side until they are pink and opaque.
- Remove the shrimp from the skillet and set aside. In the same skillet, add the cherry tomatoes and sauté for 2 minutes until they begin to soften.
- Return the shrimp to the skillet. Add the lemon juice, parsley, mint, and capers. Toss everything together to combine and heat through, about 1 minute.
- Serve the shrimp over a bed of quinoa. Garnish with additional parsley and mint, and serve with lemon wedges on the side.