Since my husband went gluten-free a little over a year ago, we’ve been eating a lot more healthy recipes and relying a lot less on processed foods. At first, it was a challenge, because truth be told, if we weren’t grilling then I really didn’t enjoy making the time to cook dinner in the kitchen. I had to come up with some quick and easy dinner recipes that everyone around the table actually LIKED to eat. One of my go-to recipes involves a quick stir fry with a protein with a few fresh veggies and simple seasoning, pairing it with a side dish like rice or quinoa. This is a method that works well for everyone, and I rotate different kinds of proteins, vegetables, and sides to make it fresh and new. One of our favorite combinations is this shrimp and quinoa combination that I’m going to share with you today. It’s totally easy, and it makes a one-dish meal that’s low in fat and gluten-free.
I can’t wait until the farmer’s markets open again here in Michigan (we still have snow on the ground, though spring is in the air!) so I make do with what I can find at the supermarket. This is a very versatile recipe, though, so if your family loves a different veggie that can be stir-fried, then go for it! We like carrots, snap peas, and onion with our shrimp, which makes for a colorful plate.
I typically serve it over rainbow quinoa (and if you haven’t had quinoa before, it’s got a rich and nutty taste). It takes about 20 minutes to boil, during which time, you can whip up a quick stir fry to top it with. If you’re looking to save on calories, PAM Coconut Oil Spray is fantastic, adding zero calories, and making clean up easy! Because, let’s face it – what’s the point of saving time cooking if you have to spend extra time cleaning up afterward, right?
- 12-16 oz. frozen or fresh ready-to-cook shrimp (number will vary depending on size)
- 1 cup rainbow quinoa, rinsed well
- 1 cup sliced carrots
- ½ cup snow peas or sugar snap peas
- ¼ cup sliced sweet onion
- 1-2 cloves fresh garlic
- 1 tsp. fresh parsley (or ½ tsp. dried)
- ¼ tsp. salt
- PAM Coconut Oil Spray
- Rinse your quinoa well, and add it to 2 cups of water in a medium saucepan along with ¼ tsp. salt. Bring to a boil, and then simmer, covered, until the water is absorbed (about 10-15 minutes). Rinsing removes a natural bitter flavor on the outside of quinoa, so it's an important step not to skip.
- Slice carrots and onion, and mince fresh garlic. Chop fresh parsley.
- Spray a skillet generously with PAM Coconut Oil Spray, and over medium heat, add garlic to the skillet. Add shrimp and sprinkle with parsley, cooking for 2-3 minutes stirring or turning so that both sides are evenly cooked, until the shrimp turns pink.
- Add carrots, peas, and onion, and continue cooking for 2-3 minutes more, or until your vegetables reach their desired tenderness.
- Serve hot over ¼ cup quinoa.
I always love when I can get from the refrigerator to the table in just 20 minutes, and the best part about this recipe is that I can do it with real ingredients that our whole family can – and will! – eat. It’s a win all the way around.
What’s your favorite quick and healthy recipe? I’m always looking for new ideas!
Leaving up to *99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.
* vs. leading cooking sprays (except olive oil), after spraying on glass bake ware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times.
PAM® Coconut Oil is a gluten-free alternative to traditional coconut oil that you can feel good about. PAM Coconut Oil Spray has zero calories and zero grams of fat per serving.
You did good with shrimp, I am going to try it.
I really really like it!! Haven’t thought about that!