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Vegetable Quinoa and Garlic Shrimp Recipe | Easy Skillet Dinner

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Make this easy and healthy vegetable quinoa with garlic shrimp. It's gluten-free, and one of my favourite ways to get dinner on the table - fast! Plus, all the cooking action happens in your skillet. We're upping the nutritional value of the dish with a beautiful mixture of kidney beans, zucchini, peppers, tomatoes, and quinoa. Infused with heaps of flavour from the smoked paprika, cumin, coriander and lemon juice, it's a great way to keep your salt intake in check - without compromising on taste.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main, Main Course
Servings: 6 people
Bowl of vegetable quinoa with garlic shrimp recipe flat-lay close up


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
  • 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


Garlic Shrimp

  • In a large skillet, start by frying the garlic in olive oil until lightly golden.
  • Add the salt and smoked paprika and follow with cooked defrosted shrimp. We're merely warming these through and allowing the spice mixture to stick to the shrimp. Remove the shrimp and set aside. 
  • If you fancy some heat, sprinkle chilli flakes on top

Vegetable Quinoa

  • In the same skillet, fry the garlic and onions in olive oil.
  • Throw in the peppers before going in with the tomatoes. Cook until soft.
  • Add the spices and salt. I like to use whole coriander seeds and grind them because the flavour is incredible.
  • Stir in the zucchini followed by the kidney beans.
  • Pour in the vegetable stock and quinoa. Bring to boil, cover and simmer on low/medium heat for 10 minutes - until the quinoa is cooked and fluffy. 
  • Finish with lemon juice and serve with shrimp.


  • Don't forget to thaw the shrimp the night before in your refrigerator
  • Thoroughly wash the quinoa, so it's not bitter
  • Use unsalted stock instead of water to bring flavour to the dish
  • Cut the vegetables into mouth-friendly pieces, so you enjoy them in every bite!
  • Our family is used to eating less salt. You could add more salt or increase the amount of lemon and add chilli flakes instead.
  • If using canned beans, opt for the unsalted variety.
  • Be careful not to "cook" the shrimp. They only need to be warmed through with the spices.
Nutrition Facts
Vegetable Quinoa and Garlic Shrimp Recipe | Easy Skillet Dinner
Amount Per Serving
Calories 307 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 142mg47%
Sodium 1494mg62%
Potassium 766mg22%
Carbohydrates 42g14%
Fiber 10g40%
Sugar 5g6%
Protein 24g48%
Vitamin A 837IU17%
Vitamin C 25mg30%
Calcium 221mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.