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Easy Garlic Butter Shrimp and Quinoa

This garlic butter shrimp and quinoa recipe is a simple yet flavorful dish that brings together juicy sautéed shrimp, fluffy seasoned quinoa, and a rich garlic butter sauce. With a touch of chili powder for warmth and fresh lemon juice for brightness, it’s a balanced, protein-packed meal that feels both comforting and fresh. It comes together in under 40 minutes and works beautifully as a quick dinner or an impressive but easy meal for guests.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 1 pound raw shrimp peeled and deveined (tail-on optional)
  • 2 cups uncooked quinoa rinsed
  • 4 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 5 teaspoons minced garlic divided
  • 1 teaspoon chili powder divided
  • 6 tablespoons salted butter divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley chopped, for serving
  • Fresh lemon juice for serving

Instructions

Cook the Quinoa

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook for about 5 minutes until soft.
  • Stir in 2 teaspoons minced garlic and cook for 1 minute.
  • Add quinoa and ½ teaspoon chili powder, then stir for 1 minute to lightly toast the grains.
  • Pour in the broth, bring to a boil, then cover and reduce heat.
  • Simmer for 15–20 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.

Cook the Shrimp

  • In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  • Add shrimp in a single layer and sprinkle with the remaining ½ teaspoon chili powder.
  • Season with salt and pepper and cook 2–3 minutes per side until pink and opaque.
  • Add 1 teaspoon minced garlic at the end and stir briefly until fragrant. Remove shrimp from heat.

Make the Garlic Butter

  • In a small saucepan or microwave-safe bowl, melt the remaining 5 tablespoons butter with the remaining 2 teaspoons garlic until the garlic is fragrant but not browned.

Assemble and Serve

  • Spoon the quinoa onto a serving platter or individual bowls.
  • Arrange the shrimp on top.
  • Drizzle the warm garlic butter over the shrimp and quinoa.
  • Finish with chopped parsley and a squeeze of fresh lemon juice before serving.

Notes

Shrimp size: Large or jumbo shrimp work best because they stay juicy and provide a satisfying bite.
Quinoa texture: If quinoa finishes cooking with excess liquid, let it sit uncovered for a few minutes to evaporate moisture before fluffing.
Butter control: For a lighter dish, reduce the butter drizzle slightly and add extra lemon juice for brightness.
Meal prep: Store quinoa and shrimp separately in the refrigerator for up to 3 days and reheat gently to avoid overcooking the shrimp.
Extra vegetables: This dish pairs well with sautéed spinach, roasted asparagus, or cherry tomatoes added just before serving.