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- 1 pound large shrimp, peeled and deveined - 1 cup quinoa, thoroughly rinsed - 2 cups low-sodium vegetable broth - 4 tablespoons honey - 3 tablespoons soy sauce (or tamari for gluten-free) - 3 cloves garlic, finely minced - 1 tablespoon fresh ginger, minced - 2 tablespoons extra virgin olive oil - 1 cup bell peppers, diced (choose red, yellow, or orange for the best color) - 1 cup snap peas, trimmed - Salt and freshly cracked black pepper to taste - 1 green onion, thinly sliced - Toasted sesame seeds - Large skillet or sauté pan - Measuring cups and spoons - Wooden spoon or spatula - Lid for the skillet Start by heating extra virgin olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add minced garlic and ginger. Sauté these for 1-2 minutes. Stir often to keep them from burning. You want them fragrant and golden. Next, raise the heat to medium-high. Add the peeled and deveined shrimp to the skillet. Season the shrimp with salt and freshly cracked black pepper. Cook for about 2-3 minutes. Stir occasionally until the shrimp turn pink and opaque. Once done, transfer the shrimp to a plate and set aside. In the same skillet, add the thoroughly rinsed quinoa. Toast it over medium heat for 1-2 minutes. Stir continuously until the quinoa turns lightly golden and aromatic. This step adds a nice nutty flavor. Now, carefully pour in low-sodium vegetable broth, honey, and soy sauce. Stir everything well to combine. Next, fold in diced bell peppers and snap peas. Increase the heat slightly to bring the mixture to a gentle simmer. Once it begins to simmer, cover the skillet with a lid. Reduce the heat to low and let it cook for about 15 minutes. This allows the quinoa to absorb all the liquid and become fluffy. After the quinoa has cooked, remove the lid. Gently fold the sautéed shrimp back into the skillet. Stir everything together, letting the shrimp warm through for an additional 2 minutes. Taste the dish and adjust seasoning if needed. Pick fresh shrimp for the best taste. Look for shrimp that are firm and shiny. The shells should be clean, and there should be no strong smell. Frozen shrimp work well too. Just thaw them slowly in the fridge overnight. This keeps their texture nice. Rinse your quinoa well. This removes a bitter coating called saponin. Use two cups of low-sodium vegetable broth for better flavor. Toasting the quinoa in the pan first gives it a nutty taste. Make sure to cover the skillet while it simmers. This helps the quinoa absorb the broth fully. Want to spice things up? Add a pinch of red pepper flakes for heat. You can swap honey for maple syrup for a different sweet note. Try adding fresh herbs like cilantro or basil for freshness. For a zesty kick, a squeeze of lime juice brightens the dish. {{image_4}} You can swap shrimp for chicken or tofu. Chicken thighs work well and stay juicy. Cook the chicken until it reaches 165°F. For tofu, use firm or extra-firm. Cube the tofu and sauté it until golden. This adds a nice texture. You can also try using scallops for a seafood twist. Feel free to change the veggies based on your taste. Zucchini and carrots add color and crunch. Broccoli or asparagus can also work well. Just cut them into small pieces for even cooking. Adding corn can bring a sweet touch to the dish. Be creative and use what you have on hand! To add heat, mix in red pepper flakes or sriracha. Start with a small amount to test the spice. Increase it to your liking. For a milder dish, skip the spicy elements. You can also balance it with more honey for sweetness. Adjusting spice levels can make each meal unique. You can store leftover One-Pan Honey Garlic Shrimp Quinoa in the fridge. Place it in an airtight container. It stays fresh for 3 to 4 days. Make sure it cools down before sealing. This keeps the shrimp and quinoa tasty. If you want to save it longer, freezing is a great option. Use a freezer-safe container or bag. Remove as much air as you can to prevent freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. To reheat, use the microwave or stovetop. If using the microwave, place it in a bowl and cover it. Heat for 1 to 2 minutes, stirring halfway through. On the stovetop, add a splash of broth to a pan and heat over low. Stir often until hot. Enjoy your meal as if it was fresh! Yes, you can make this dish ahead of time. Cook the shrimp and quinoa as usual. Store them in an airtight container. When ready to eat, just reheat gently in a pan. You can tell shrimp are cooked when they turn pink and opaque. This takes about 2-3 minutes. They should curl into a C shape. If they are still gray or clear, keep cooking. If you don’t have quinoa, you can use rice or couscous. Both options cook well and absorb flavors. Adjust cooking times based on the grain you choose. Yes, this recipe can be gluten-free. Use tamari instead of soy sauce. Make sure all other ingredients are gluten-free as well. To add heat, include red pepper flakes or chili sauce. You can also use spicy bell peppers. Adjust the amount to fit your taste. This post covered all you need to make a tasty shrimp and quinoa dish. We talked about the key ingredients and cooking steps. I shared tips for cooking shrimp and quinoa perfectly. You can adjust flavors with different proteins and veggies. For storage, I gave easy guidelines for refrigerating and freezing. Enjoy experimenting with this recipe. It’s simple, fun, and flavorful. You’ll impress anyone who tries it.

One-Pan Honey Garlic Shrimp Quinoa

Looking for a quick and delicious meal? Try this One-Pan Honey Garlic Shrimp & Quinoa recipe that's packed with flavor! With juicy shrimp, vibrant veggies, and protein-rich quinoa, it’s not just easy to make but also a delight for your taste buds. Perfect for busy nights, this dish comes together in just 30 minutes. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup quinoa, thoroughly rinsed

2 cups low-sodium vegetable broth

4 tablespoons honey

3 tablespoons soy sauce (or tamari for gluten-free)

3 cloves garlic, finely minced

1 tablespoon fresh ginger, minced

2 tablespoons extra virgin olive oil

1 cup bell peppers, diced (choose red, yellow, or orange for the best color)

1 cup snap peas, trimmed

1 green onion, thinly sliced (for garnish)

Toasted sesame seeds (for garnish)

Salt and freshly cracked black pepper to taste

Instructions
 

Sauté the Aromatics: In a large skillet or sauté pan over medium heat, drizzle in the olive oil. When the oil is hot and shimmering, add the finely minced garlic and ginger. Sauté for 1-2 minutes, stirring frequently until both are fragrant and golden, taking care not to burn them.

    Cook the Shrimp: Raise the heat to medium-high and add the peeled and deveined shrimp to the skillet. Season generously with salt and freshly cracked black pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn a lovely pink shade and are opaque in color. Once cooked, transfer the shrimp to a plate and set aside.

      Toast the Quinoa: In the same skillet, add the rinsed quinoa. Toast the quinoa over medium heat for 1-2 minutes, stirring continuously, until it turns lightly golden and aromatic.

        Add Liquid and Veggies: Carefully pour in the vegetable broth, honey, and soy sauce. Stir well to combine, then fold in the diced bell peppers and snap peas. Increase the heat slightly to bring the mixture to a gentle simmer.

          Simmer: Once simmering, cover the skillet with a lid and reduce the heat to low. Allow it to cook undisturbed for about 15 minutes, or until the quinoa has absorbed all the liquid and appears fluffy.

            Combine: After the quinoa has cooked, remove the lid and gently fold the sautéed shrimp back into the skillet. Stir to incorporate everything, allowing the shrimp to warm through for an additional 2 minutes.

              Serve: Taste the dish and adjust the seasoning with more salt and pepper if needed. Serve warm, plated beautifully, and garnished with a scattering of chopped green onions and a sprinkle of toasted sesame seeds.

                - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4