Some meals feel fancy but come together fast—this garlic shrimp and vegetable quinoa is one of them. Juicy shrimp tossed in smoked paprika, garlic, and chili flakes meet fluffy quinoa infused with coriander, cumin, and turmeric. Toss in bell peppers, zucchini, kidney beans, and fresh tomatoes, and you’ve got a one-pan, protein-packed dinner that’s bursting with flavor.
You know those meals that feel restaurant-worthy but come together with almost no effort? This is one of them. It’s the kind of dish I throw together when I want something bold and satisfying but don’t have the patience for a complicated recipe.
As a dietitian and a mom, I’m all about meals that taste restaurant-quality but keep things fresh and simple—especially on busy weeknights. This one? Easy enough to whip up on a random Tuesday, but flavorful enough to serve to friends. And that last squeeze of fresh lemon juice? You know it’s non-negotiable.
Love quinoa-based meals? Try my Vegetarian Quinoa Pilau—it’s just as easy, packed with warming spices, and perfect for meal prep.
Nutrition Highlights
This healthy shrimp and quinoa recipe is packed with simple, nourishing ingredients:
- Lean protein from shrimp
- Plant-based fiber from kidney beans and quinoa
- Anti-inflammatory spices like turmeric and cumin
How To Make Protein-Packed Quinoa
Cook the Garlic Shrimp
Image 1: Start by warming olive oil in a large skillet over medium heat. Once hot, add the crushed garlic and let it sizzle until lightly golden—this is where all the flavor starts.
Image 2: Next, stir in smoked paprika and salt, then toss in the cooked, defrosted shrimp. If you haven’t already, thaw the shrimp overnight in the fridge for the best texture—quick-thawing works, but nothing beats the juiciness of slow thawing. Let the shrimp soak up the garlicky spice mix, stirring for just a minute or two. Be careful not to overcook them—they should stay tender, not rubbery. Remove from the pan and set aside.
Make the Vegetable Quinoa
Image 3: In the same skillet (because who wants extra dishes?), heat a little more olive oil and sauté the garlic and onions until soft and fragrant.
Image 4: Add the bell peppers, letting them soften before tossing in the tomatoes. Once the tomatoes start breaking down, it’s time to build the flavor. I always prefer using freshly ground coriander seeds—the depth of flavor is unbeatable.
Image 5: Stir in the coriander, cumin, turmeric, and salt. I always prefer using freshly ground coriander seeds—the depth of flavor is unbeatable.
Image 6: Now for the heartiness. Stir in the zucchini, followed by the kidney beans, which bring both protein and fiber to the mix. Using unsalted canned beans helps keep the sodium in check—just give them a good rinse before adding them to the pan.
Image 7: Pour in the vegetable stock and quinoa—using unsalted stock instead of water infuses the grains with even more flavor. Give it a good stir, bring to a boil, then cover and reduce to low-medium heat. Let it simmer for 10 minutes, just long enough for the quinoa to absorb all the flavors and turn perfectly fluffy.
Bring It All Together
Image 8: Once the quinoa is done, finish with a squeeze of fresh lemon juice to brighten up the dish. Serve it topped with the garlic shrimp and enjoy every flavorful, protein-packed bite.
Food Safe Storage
- Refrigerate properly – Store leftovers in an airtight container in the fridge for up to 3 days. Let it cool completely before sealing to prevent condensation, which can make the quinoa soggy.
- Reheat with care – Warm it up gently on the stovetop over low heat, adding a splash of vegetable stock to bring back moisture. If using a microwave, heat in 30-second intervals, stirring in between.
- Shrimp doesn’t love leftovers – If possible, store the shrimp separately and reheat it quickly in a pan to maintain its texture. Overheating can make it rubbery.
- Freezing isn’t ideal – Quinoa and veggies freeze well, but shrimp can turn mushy after thawing. If you plan to freeze, store the shrimp separately and add it fresh when serving.
Meal Prep Tip: Cook a double batch of quinoa and veggies, store in portions, and add freshly cooked shrimp for an easy meal during the week.
Tried this Easy Garlic Shrimp with Quinoa? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!
Ingredients
Garlic Shrimp
- 2 tsp olive oil, extra virgin
- 2 tsp garlic, crushed
- 1 tsp paprika, smoked
- ½ tsp salt, sea salt
- 650 g cooked shrimp, certified sustainable, defrosted
- 1 tsp chilli flakes, optional and to taste
Vegetable Quinoa
- 2 tsp olive oil, extra virgin
- 2 tsp garlic, crushed
- 2 onions, medium, finely chopped
- 1 pepper, bell pepper, small pieces
- 2 tomatoes, fresh, small pieces
- 1 tbsp coriander powder, ground from whole coriander seeds
- 1½ tsp cumin, powder
- ½ tsp turmeric, powder
- 1 tsp salt, sea salt
- 1 zucchini, washed, ends trimmed, cut into small pieces
- 2 cups kidney beans, cooked, unsalted, drained
- 2 cups vegetable stock, no added salt
- 1 cup quinoa, washed thoroughly, drained
- ½ lemon, fresh to add to cooked dish
Equipment
- skillet
Instructions
Garlic Shrimp
- Heat a large skillet over medium heat and add the olive oil. Once shimmering, stir in the garlic and cook until lightly golden and fragrant.
- Sprinkle in the salt and smoked paprika, then add the defrosted shrimp, tossing to coat. The goal here isn’t to cook the shrimp—just to warm them through while letting the flavors meld. This should take about 1–2 minutes.
- Remove the shrimp from the pan and set aside. If you prefer a bit of heat, finish with a sprinkle of chili flakes before serving.
Vegetable Quinoa
- Using the same skillet, heat olive oil over medium heat and sauté the garlic and onions until soft and aromatic.
- Add the bell peppers and cook for a few minutes until they begin to soften. Stir in the tomatoes and let them cook down until they release their juices and break apart.
- Sprinkle in the ground coriander, cumin, turmeric, and salt, stirring well to coat the vegetables. If using whole coriander seeds, grind them fresh for an extra layer of depth and fragrance.
- Add the zucchini, followed by the kidney beans, stirring to combine.
- Pour in the vegetable stock and quinoa, then bring the mixture to a boil. Reduce the heat to low-medium, cover, and simmer for 10 minutes, or until the quinoa is tender and fluffy.
- To finish, squeeze fresh lemon juice over the quinoa for a bright, citrusy lift. Serve warm, topped with the garlic shrimp.
Notes
Tips for the Best Garlic Shrimp & Vegetable Quinoa
- Thaw shrimp overnight in the fridge for the best texture. Quick-thawing in water works in a pinch, but overnight ensures plump, juicy shrimp that cook evenly.
- Rinse quinoa well to remove its natural bitterness and ensure a light, fluffy consistency. A fine-mesh strainer works best.
- Use unsalted vegetable stock instead of water—it infuses the quinoa with rich, savory depth without overpowering the dish.
- Chop vegetables evenly so they cook at the same rate and give you the perfect bite every time.
- Adjust seasoning to taste. My family prefers less salt, but if you like bolder flavors, extra lemon juice, chili flakes, or a pinch more salt can balance things out beautifully.
- Choose unsalted canned beans to control sodium. If using regular canned beans, rinse them well to remove excess salt.
- Don’t overcook the shrimp. They only need a quick toss with the spices—too much heat, and they’ll turn tough instead of tender.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
An easy, nutritious & satisfying meal plan made with non-perishable foods from your pantry.
- 100% vegan dietitian-approved & taste-tested
- Grocery list to save you time, money and fewer trips to the grocery store
- Step-by-step prep guide to make the most of your time in the kitchen
- Full nutritional information
This was delicious! I was worried it was too much onion, but it was just perfect. Filling and tasty, while being healthy and nutritious. Thank you!
Oh that’s so amazing Eider! This one is hearty and wholesome! Thanks for dropping by with your feedback – very much appreciated! Warmly, Shahzadi
Just made this with kale instead of peppers, and only half an onion, but it was stellar! Will definitely make again
Hi Caleb! I am so happy to hear that you enjoyed this one! The combo of kale and peppers sounds great too! I love how flavour-packed it is. I think I will have to make it again for the family this weekend! 🙂
Just made this for dinner tonight. Quite easy and straight forward to follow. Did not put coriander nor tumeric cause I don’t have them. It still tasted good anyways. Thanks for the recipie