Mediterranean · dinner

Lemon Garlic Shrimp and Zucchini over Quinoa

Name: Lemon Garlic Shrimp and Zucchini over Quinoa
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: Shrimp, raw, peeled, 1 lb; Zucchini, 2 medium, sliced; Cherry tomatoes, 1 cup, halved; Olive oil, 1 tbsp; Unsalted butter, 1 tbsp; Garlic, 4 cloves, minced; Lemon juice, 1 tbsp; Fresh parsley, 2 tbsp; Quinoa, cooked, 2 cups; Red pepper flakes, 1/4 tsp; Salt and pepper, to taste

Shrimp and zucchini sauteed in garlic and lemon and served on a bed of quinoa.

22 min3 servings

39038g35g12g

Shrimp cook in minutes, so have everything chopped before the pan gets hot.

Ingredients

Shrimp, raw, peeled1 lb
Zucchini2 medium, sliced
Cherry tomatoes1 cup, halved
Olive oil1 tbsp
Unsalted butter1 tbsp
Garlic4 cloves, minced
Lemon juice1 tbsp
Fresh parsley2 tbsp
Quinoa, cooked2 cups
Red pepper flakes1/4 tsp
Salt and pepperto taste

Steps

Season the shrimp with salt, pepper and pepper flakes.
Heat the oil and butter in a large skillet over medium-high heat. Cook the shrimp 2 minutes per side, adding half the garlic for the last minute. Move to a plate.
Add the zucchini, tomatoes and remaining garlic. Cook 4 to 5 minutes until just tender.
Return the shrimp and add the lemon juice. Toss for 30 seconds.
Spoon over the quinoa and top with parsley.

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Adapted from The Wholesome Dish