Lemon Basil Shrimp and Quinoa! This fresh and flavorful dish comes together in no time at all, making it ideal for a healthful weekday dinner or packed lunch. Make quinoa early in the week or simply defrost pre-made frozen quinoa to shave off prep time during busy evenings, and this will become a go-to staple for busy evenings.
I’ve mentioned this a few times before, but I feel like all the fun is happening over on Instagram. At least, that’s where most of you are connecting with me and letting me know that I’m not just shouting into an empty internet abyss. {Why are y’all so quiet over here?!}
Anyway, Instagram has this “Questions” feature where you can post a little sticker that opens the floor to responses from followers, and I love it to pieces. Mostly because I’m nosy, but also because I really enjoy finding out what it is that people want to cook/eat. {As it turns out, most of you don’t really want to cook at all, but have to if you want to eat.}
It makes my job that much easier when I have a ballpark idea of what you’re all craving and up for trying out in your kitchen. Let’s face it… I can get carried away pretty easily when it comes to food and may not be realistic about what everyone has the time and willingness to make. So, thanks for keeping me in check.
The word on the street {if by “the street” I mean my iPhone} is that most of you who pop over here to take a peek at the recipes I’m posting are looking for easy weeknight meals and lunches, ideally on the healthier side and even more ideally suitable for feeding the entire family. I feel ya. Believe it or not, despite being immersed in food 24/7 {that sounds kind of gross, doesn’t it?}, I struggle with the very same issues!
So, I’m going to do my best to post a few recipes a month that truly reflect things that I make in my kitchen. {Although the best way to get a feel for what I actually cook and eat is to hop over to my Instagram stories where it’s raw, real-life footage of my normal life. Yes, that’s also somewhat a warning.}
In my home, dinner is usually a combo of a starch {gluten free pasta, quinoa or rice}, a heap of spiced up veggies {either roasted or sauteed} and a protein of some sort {either fish, shrimp or beans}. That may sound pretty boring, but you wouldn’t believe how many different combinations you can make with a little spicing up, either literally from spices, sauce or herbs.
This Lemon Basil Shrimp and Quinoa is a good example of how basic ingredients can come together in delicious ways with little to no effort. {Oh, hi, pre-made frozen quinoa.}
While I quickly cook up plump Argentinian Red Shrimp in a skillet, I whisk together a fresh and zesty vinaigrette with just a handful of ingredients I usually have on hand — olive oil, lemon juice, fresh basil {or any herb, really} and garlic. Once the shrimp is done, I throw some chopped zucchini in the same skillet and cook for a few minutes until it’s tender. Tossed with quinoa, which I usually have ready-to-go at the start of the week, this makes a complete meal that can be packed as a cold salad for an easy lunch or served hot as a simple dinner. It also makes an easy dish for a potluck or a holiday — talk about versatile!
Not a fan of quinoa? I think this recipe would work just as well with couscous or even your favorite pasta. {I could see this making a great orzo salad.} No fresh basil on hand? Try using 1/2 teaspoon dried dill weed in the vinaigrette! Family doesn’t eat shrimp? Chop a cooked chicken breast or roast your favorite fish instead! This also works with just about any vegetable of your choice, so pick out whatever is in season and swap it out for the zucchini if you want to try something new. Seriously, this recipe is so forgiving and it can only get better the more you experiment with the flavor combinations and discover what you and your family like best.
With truly easy dinners like this in my back pocket, it’s possible to have food on the table on even the most exhausting days… which, at this point in my life, seem to be all the time. 🙂
I’d love for you to join the party over on Instagram, or start the conversation here! It’s communicating with readers and followers {I really dislike that word, makes me think of a cult. haha} that makes this job fun on my end and gives me the motivation to share recipes that make our lives easier, and most importantly, more delicious!
Lemon Basil Shrimp & Quinoa
Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil divided
- 1/2 pound shrimp peeled & deveined {I use frozen Argentinian Red Shrimp from Trader Joe's}
- Pinch of salt
- 1 medium zucchini chopped
- Fresh basil for garnishing
For Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced or grated
- 1 tablespoon minced fresh basil leaves
- 1/8 teaspoon salt
Instructions
- Place cooked quinoa in a large bowl. Set aside.
- Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Add shrimp and sprinkle with salt. Allow shrimp to cook about 2-3 minutes on each side {depending on how large the shrimp are} until they're opaque and cooked through. Transfer the shrimp to the bowl with the quinoa.
- In the same skillet, add the remainder of the olive oil and the chopped zucchini. Saute for about 5-7 minutes until it is tender.
- Meanwhile, make the vinaigrette: In a shaker jar or a small bowl, shake or whisk together the olive oil, lemon juice, garlic, basil and salt until it is emulsified.
- Transfer the cooked zucchini into the bowl. Drizzle everything with vinaigrette and gently toss to combine.
- Finish everything off with torn or chopped basil leaves. Serve hot or enjoy cold as a salad.
