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Diabetic, Gluten Free & Heart Healthy

This Lemon Garlic Shrimp with Herbed Quinoa is perfect fare for brunch, lunch or a light dinner.
High protein and low carb, this healthy, easy seafood dish makes a great impression.

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Ingredients

Quinoa
      • 1 cup cooked quinoa
      • 1 tsp olive oil
      • 1/2 cup chopped onion
      • 1 tsp lemon zest
      • 1 Tbsp lemon juice
      • 1 cup cherry tomatoes, halved
      • 1/4 cup chopped fresh basil
      • 1/4 cup chopped fresh parsley
      • 1 Tbsp chopped fresh thyme
      • Black pepper to taste
Shrimp
      • 1 Tbsp olive oil
      • 1 Tbsp unsalted butter
      • 5 garlic cloves, chopped
      • 1/8 tsp crushed red pepper flakes (optional)
      • 1 1/4 lbs large shrimp, peeled and deveined
      • 3/4 cup dry white wine or low-sodium chicken broth (gluten free if needed)
      • 1 Tbsp lemon zest plus lemon cut into wedges, for serving
      • 1 Tbsp fresh lemon juice
      • 1/8 tsp salt
      • 1/3 cup fresh chopped parsley
      • 1/3 cup chopped fresh chives

Preparation

Quinoa 

Place cooked quinoa in a large bowl. In a skillet, heat 1 teaspoon of the olive oil over medium heat until hot. Add onion and sauté for 3 minutes, or until onion is softened. Add onion, lemon zest, lemon juice, cherry tomatoes, herbs and black pepper to quinoa. Toss to combine. Keep warm.

Shrimp 

In a skillet, heat the olive oil and butter over medium-high heat. Add the garlic and red-pepper flakes (if using) and sauté for 1 minute.

Add the shrimp and toss to coat. Add the wine, lemon zest, lemon juice and salt and cook for 1 minute. Turn the shrimp and cook about 1 to 2 minutes more, or until no longer pink.

Garnish with parsley and chives. Serve with quinoa and lemon wedges.

Nutrition Facts

Serves 8

Serving size: 4 shrimp 1/2 cup quinoa

Per Serving: Calories: 269; Fat: 10g; Saturated Fat: 1g; Cholesterol: 219mg; Sodium: 409mg; Carbohydrates: 12g; Fiber: 1g; Protein: 31g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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