Zesty Lemon-Dill Shrimp and Quinoa Skillet

This Lemon-Dill Shrimp and Quinoa Skillet is a refreshing and nutritious dish that brings together succulent shrimp, fluffy quinoa, and zesty flavors for a quick weeknight meal.

The combination of lemon and dill enhances the natural sweetness of the shrimp, making each bite lively and satisfying. With its one-pan preparation, cleanup is a breeze, allowing you more time to enjoy this delightful dish with your family or guests.

Zesty Lemon-Dill Shrimp and Quinoa Skillet

Serves: 4 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 350 calories 10g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup quinoa
• 2 cups vegetable broth
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup spinach leaves

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa and vegetable broth, then bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add shrimp to the skillet and season with salt and pepper. Cook for 3-4 minutes until shrimp are pink and opaque, stirring occasionally.
4. Stir in lemon zest, lemon juice, chopped dill, halved cherry tomatoes, and spinach. Cook for an additional 2-3 minutes until spinach is wilted and tomatoes are slightly softened.
5. Fluff the cooked quinoa with a fork and then add it to the skillet. Gently mix everything together until well combined and heated through.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

For best results, use fresh dill if possible, as it offers a brighter flavor compared to dried dill. If you don’t have quinoa on hand, you can substitute it with couscous or brown rice. For a bit of heat, consider adding a pinch of red pepper flakes.

This dish is perfect for meal prep; just store leftover portions in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until warmed through.