This Shrimp Quinoa One Dish Meal is packed with flavor and comes together in under 30 minutes. 

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Here’s what you’ll love about this recipe:

• Simple ingredients: You won’t need a ton of fancy stuff to make this dish amazing.
• One-pan wonder: Minimal cleanup, maximum flavor!
• Quick and easy: Dinner on the table in under 30 minutes.
• Healthy and satisfying: Shrimp and quinoa provide a complete and nutritious meal.

In a Dutch Oven, melt the butter over medium-high heat. Add the onion and bell pepper and cook until it begins to soften, about 3 minutes. Add the garlic and cook until they become fragrant, about 30 seconds.

Add the quinoa and broth. Bring the mixture to a boil then reduce the heat to a simmer.

Cover the skillet and cook until quinoa is soft and the liquid is mostly absorbed, about 15 minutes. Stir in the broccoli florets or green peas and shrimp.

Cover the skillet and cook until the shrimp is pink, an additional 5 minutes. Season with the lemon juice, Sriracha Sauce, salt, and pepper.

Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

Recipe

Easy Shrimp Quinoa – One Dish

2 tbsp. Butter

1 Onion, chopped

2 garlic cloves, minced

1/2 cup bell pepper chopped

1 cup quinoa

2 1/2 cups chicken broth

1 lb. Peeled shrimp

1 1/2 cups of broccoli florets or green peas

1 lemon juice

1/2 tsp. Sriracha Sauce

Salt and pepper to taste

2 tbsp. Fresh parsley, chopped

In a skillet, melt the butter over medium-high heat. Add the onion and bell pepper and cook until it begins to soften, about 3 minutes. Add the garlic and cook until they become fragrant, about 30 seconds. Add the quinoa and broth. Bring the mixture to a boil then reduce the heat to a simmer. Cover the skillet and cook until quinoa is soft and the liquid is mostly absorbed, about 15 minutes. Stir in the broccoli florets or green peas and shrimp. Cover the skillet and cook until the shrimp is pink, an additional 5 minutes. Season with the lemon juice, Sriracha Sauce, salt, and pepper.

Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.