Garlic Herb Shrimp with Quinoa and Roasted Summer Vegetables
Succulent shrimp sautéed with garlic and herbs, paired with fluffy quinoa and roasted seasonal vegetables like zucchini and cherry tomatoes for a light yet satisfying dinner.
Ingredients
- Quinoa180 g
- Cherry Tomatoes100 g
- Garlic10 g
- Olive Oil21 ml
- Dried Oregano2 g
- Shrimp200 g
- Zucchini150 g
- Dried Basil2 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Rinse quinoa thoroughly and cook according to package instructions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes).
- 2Step 2
Step 2: Chop zucchini into half-moon slices and halve cherry tomatoes. Mince garlic. In a bowl, toss zucchini and cherry tomatoes with 1 tablespoon (14ml) olive oil, half of the minced garlic, salt, and pepper. Spread on a baking sheet.
- 3Step 3
Step 3: Roast vegetables in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
- 4Step 4
Step 4: While vegetables roast, pat shrimp dry. In a separate bowl, toss shrimp with remaining 0.5 tablespoon (7ml) olive oil, remaining minced garlic, dried oregano, dried basil, salt, and pepper.
- 5Step 5
Step 5: Heat a non-stick skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcook.
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