Garlic Shrimp & Lime Quinoa with Charred Zucchini
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundlarge shrimp (peeled and deveined)
- 2 mediumzucchini
- 4 clovesgarlic
- 2lime
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh cilantro (optional)
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 4 cloves garlic.
- 03
Juice 1 lime and cut the other lime into wedges.
Method
- 01
Bring vegetable broth to a boil in a medium saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cut zucchini lengthwise into 1/4-inch planks. Cook zucchini for 3 to 4 minutes per side until golden and tender. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil over medium-high heat. Add shrimp and minced garlic, season with salt, pepper, and red pepper flakes. Cook for 2 to 3 minutes per side until the shrimp are pink and cooked through.
- 04
Juice 1 lime and add the juice to the shrimp. Toss to coat, then remove from heat. Cut the remaining lime into wedges.
- 05
Divide cooked quinoa among serving bowls. Top with zucchini, then shrimp and pan juices. Garnish with cilantro if using, and serve with lime wedges on the side.
Spice Tips
For extra heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For a herb boost, stir fresh basil or mint into the warm quinoa. A drizzle of sesame oil after cooking adds toasted depth.
Make-ahead: quinoa can be cooked up to 2 days before and reheated gently. Zucchini is best served fresh, but you can prep and slice it ahead. Swap zucchini for bell peppers, asparagus, or snap peas if preferred.