Hi! I’m Kate, the face behind KateFi.com—a blog all about making life easier and more affordable.

Affiliate Disclaimer: Some links on this site are affiliate links. If you make a purchase through them, we may earn a small commission (at no additional cost to you). See our official affiliate disclosure for more details.

One-Pan Lemon Garlic Shrimp with Asparagus and Quinoa

Weeknight dinners can be tricky, especially when time and budget are limited. But fear not, because this one-pan lemon garlic shrimp with asparagus and quinoa is a game-changer! Not only is it quick and easy to prepare, but it also offers a delightful burst of flavors that will make your taste buds sing. You’ll love how this dish is packed with nutritious ingredients that will keep you and your family satisfied without breaking the bank. Plus, the minimal cleanup means more time to unwind after a long day.

Why You’ll Love It

• One-pan cleanup!
• Family-friendly and picky-eater approved
• No fancy equipment required
• Easy to double for meal prep
• Leftovers reheat like a dream

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth or water
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Step-by-Step Instructions

1. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until pink. Remove the shrimp from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté until fragrant, about 30 seconds.
3. Add the quinoa to the skillet, stirring constantly for about 1 minute.
4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 12-15 minutes or until the quinoa is cooked and the liquid is absorbed.
5. Add the asparagus and cooked shrimp back into the skillet. Drizzle with lemon juice and zest, then stir to combine.
6. Cook for another 3-5 minutes until the asparagus is tender-crisp. Taste and adjust seasoning if needed.
7. Garnish with fresh parsley before serving. Enjoy!

Real Talk

• This recipe is a testament to how planning and efficiency in the kitchen can save you time and money.
• Just like efficiently cooking a meal in one-pan, finding easy side gigs can seamlessly fit into your day.
• Balance life by cooking smart and working smart—both can lead to a fulfilled lifestyle!