Garlic Butter Shrimp and Quinoa – Easy 35-Minute Dinner

Garlic Butter Shrimp and Quinoa is the kind of dinner that looks like a restaurant plate but comes together on a single sheet pan on a Tuesday night. The shrimp sear in a garlicky butter glaze while the quinoa turns light and fluffy underneath, soaking up every drop of lemon and parsley.

The trick is timing: par-cooked quinoa goes onto the pan first so it can crisp at the edges, then the shrimp join for the last few minutes so they stay plump instead of rubbery. A final squeeze of lemon and a shower of parsley wakes the whole pan up.

This is a high-protein, naturally gluten-free meal that works as a fast weeknight dinner, a meal-prep lunch you can portion into containers, or a light dinner party main with a green salad on the side.

About the Ingredients

3 cups (510g) cooked quinoa, cooled (about 1 cup dry)

Cooled quinoa is essential because hot, steamy quinoa will turn mushy when it hits the pan. If you only have freshly cooked quinoa, spread it on a plate for 10 minutes to release steam. You can swap in cooked brown rice or orzo, but add 2 extra tablespoons of butter.

1 1/2 lb (680g) large shrimp, peeled and deveined, tails on or off

Look for 21-25 count shrimp per pound for the best bite; smaller shrimp overcook in seconds. Frozen shrimp work perfectly if thawed overnight in the fridge and patted bone-dry, which is the single biggest factor in getting a good sear.

6 tablespoons (85g) unsalted butter, divided

Real butter gives the best browning and flavor here; do not substitute margarine or you will lose the nutty garlic finish. If you are dairy-free, use 5 tablespoons of olive oil plus 1 tablespoon of vegan butter for flavor.

6 cloves garlic, finely minced (about 2 tablespoons)

Fresh minced garlic beats jarred garlic by a mile in this recipe because it toasts in the butter. If you are short on time, use 1 1/2 teaspoons of garlic paste, but add it off the heat so it does not burn.

2 tablespoons fresh lemon juice (about 1 lemon)

Fresh lemon juice is the acid that cuts through the butter; bottled lemon juice tastes flat here. Lime juice works as a substitute in a pinch, and a splash of white wine vinegar also does the job.

1 teaspoon smoked paprika

Smoked paprika adds a subtle smoky depth that makes the shrimp taste grilled. Sweet paprika is a fine substitute, and a pinch of cayenne adds heat if you like a little kick.

1/2 teaspoon kosher salt, plus more for the shrimp

Kosher salt dissolves evenly and seasons the shrimp before they hit the pan. If using fine table salt, use only 1/4 teaspoon because it is much saltier by volume.

1/4 teaspoon freshly ground black pepper

Fresh-cracked pepper blooms in the butter and tastes far brighter than pre-ground. White pepper is a good swap if you want the specks hidden in the quinoa.

1/4 cup (15g) fresh flat-leaf parsley, chopped

Flat-leaf parsley adds a clean, grassy finish; curly parsley is tougher and less flavorful. Cilantro or torn basil both work if you are serving this with a more Mediterranean or Asian spin.

1/4 cup (25g) grated Parmesan, optional

Parmesan melts into the warm quinoa and adds a savory, salty edge. Skip it for a dairy-free version, or use nutritional yeast for a similar umami note.

2 tablespoons olive oil

Olive oil has a higher smoke point than butter, so it keeps the garlic from burning before the shrimp go in. Avocado oil is an excellent neutral substitute if you want an even cleaner flavor.

Lemon wedges, for serving

A fresh wedge on the plate lets everyone brighten their own portion. Grilled lemon halves are a great upgrade and add a smoky char.

Tips & Tricks

Dry the shrimp completely before cooking

Any surface moisture steams the shrimp instead of searing them, so pat them dry with paper towels and let them sit at room temperature for 10 minutes while the oven heats.

Do not crowd the pan

If the shrimp overlap, they release water and turn rubbery; use a large 18×13-inch sheet pan or cook in two batches.

Add the garlic at the right moment

Garlic burns in 30 seconds at high heat, so stir it into the melted butter off the heat or in the final 30 seconds of cooking to keep it sweet, not bitter.

• Rest the pan for 2 minutes before serving: The residual heat finishes the shrimp and lets the lemon butter soak into the quinoa instead of pooling on the plate.

Step-by-Step Instructions

1. Heat Oven and Pan

Preheat the oven to 425F (220C) and place a large rimmed sheet pan on the middle rack to heat for 5 minutes. A hot pan gives the quinoa a head start on crisping.

2. Toss Quinoa

In a bowl, toss the cooled quinoa with 2 tablespoons melted butter, 1 tablespoon olive oil, the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it in an even layer on the hot sheet pan.

3. Roast Quinoa

Roast the quinoa for 15 minutes at 425F (220C) until the edges look dry and lightly golden and you can hear a faint sizzle. Stir once halfway through so it browns evenly.

4. Season Shrimp

While the quinoa roasts, pat the shrimp dry and toss with the remaining 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper. Let them sit at room temperature for 5 minutes.

5. Melt Garlic Butter

In a small saucepan over medium-low heat, melt the remaining 4 tablespoons butter with the minced garlic for 60 to 90 seconds, until fragrant and bubbling at the edges but not browned. Remove from heat and stir in the lemon juice.

6. Add Shrimp and Butter

Pull the pan from the oven, nestle the shrimp into the quinoa in a single layer, and drizzle the garlic butter over everything. Return to the oven.

7. Bake Until Pink

Bake at 425F (220C) for 6 to 8 minutes, until the shrimp are opaque and curl into a loose C and the butter is bubbling around the edges. Do not exceed 8 minutes or the shrimp will toughen.

8. Finish and Serve

Scatter the parsley and Parmesan over the pan, squeeze a lemon wedge over the top, and rest for 2 minutes. Serve hot with extra lemon wedges on the side.

Delicious Variations

Spicy Cajun Shrimp and Quinoa

Swap the smoked paprika for 2 teaspoons Cajun seasoning and add a diced bell pepper with the quinoa for a bold, spicy one-pan dinner.

Coconut Curry Shrimp and Quinoa

Replace the butter with 3 tablespoons coconut oil and stir 1 teaspoon curry powder and 1/4 cup coconut milk into the quinoa before roasting for a creamy, tropical version.

Mediterranean Shrimp and Quinoa

Add 1/2 cup cherry tomatoes, 1/4 cup Kalamata olives, and 1/2 cup crumbled feta in the last 5 minutes of baking for a briny, fresh twist.

How to Store Garlic Butter Shrimp and Quinoa

Frequently Asked Questions

Grab a sheet pan, a lemon, and a pound of shrimp and make this Garlic Butter Shrimp and Quinoa tonight. If you try it, leave a comment below telling me whether you went spicy, coconut, or classic, and tag your photo so I can see your pan.

Garlic Butter Shrimp and Quinoa

Garlic Butter Shrimp and Quinoa is a 35-minute one-pan dinner with juicy seared shrimp, fluffy quinoa, and a lemon-garlic butter sauce.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings412 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 3 cups (510g) cooked quinoa, cooled (about 1 cup dry)
• 1 1/2 lb (680g) large shrimp, peeled and deveined, tails on or off
• 6 tablespoons (85g) unsalted butter, divided
• 6 cloves garlic, finely minced (about 2 tablespoons)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more for the shrimp
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (15g) fresh flat-leaf parsley, chopped
• 1/4 cup (25g) grated Parmesan, optional
• 2 tablespoons olive oil
• Lemon wedges, for serving

📋 Instructions

1. 1Heat Oven and Pan — Preheat the oven to 425F (220C) and place a large rimmed sheet pan on the middle rack to heat for 5 minutes. A hot pan gives the quinoa a head start on crisping.
2. 2Toss Quinoa — In a bowl, toss the cooled quinoa with 2 tablespoons melted butter, 1 tablespoon olive oil, the smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread it in an even layer on the hot sheet pan.
3. 3Roast Quinoa — Roast the quinoa for 15 minutes at 425F (220C) until the edges look dry and lightly golden and you can hear a faint sizzle. Stir once halfway through so it browns evenly.
4. 4Season Shrimp — While the quinoa roasts, pat the shrimp dry and toss with the remaining 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper. Let them sit at room temperature for 5 minutes.
5. 5Melt Garlic Butter — In a small saucepan over medium-low heat, melt the remaining 4 tablespoons butter with the minced garlic for 60 to 90 seconds, until fragrant and bubbling at the edges but not browned. Remove from heat and stir in the lemon juice.
6. 6Add Shrimp and Butter — Pull the pan from the oven, nestle the shrimp into the quinoa in a single layer, and drizzle the garlic butter over everything. Return to the oven.
7. 7Bake Until Pink — Bake at 425F (220C) for 6 to 8 minutes, until the shrimp are opaque and curl into a loose C and the butter is bubbling around the edges. Do not exceed 8 minutes or the shrimp will toughen.
8. 8Finish and Serve — Scatter the parsley and Parmesan over the pan, squeeze a lemon wedge over the top, and rest for 2 minutes. Serve hot with extra lemon wedges on the side.

👨‍🍳 Chef's Note: If your quinoa is still wet when it goes into the pan, it will steam rather than crisp, so always use cooled, day-old quinoa for the best texture.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 412 kcal · 28g protein · 34g carbs · 19g fat