Lynbrook | New Hyde Park | NY

weight loss program

Garlic Shrimp with Quinoa

Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

PREP: 5 mins COOK: 25 mins TOTAL: 30 mins SERVINGS: 4 servings

Ingredients  

  • 4 teaspoons extra-virgin olive oil divided
  • 1 pound raw tail-on shrimp 26–30 count, peeled and deveined
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder divided
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic minced
  • 1 cup uncooked quinoa
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 1 large lemon
  • 3 tablespoons fresh parsley plus additional for serving

Instructions 

  1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
  2. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
  3. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
  4. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
  5. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
  6. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Nutrition

PER SERVING: CALORIES: 343 cal

CARBOHYDRATES: 34g, PROTEIN: 32g, FAT: 9g

Original recipe from Well Plated can be found here!

Recipe of the Week: Ground Beef Veggie Skillet

From start to finish, it’s ready in 30 minutes. This recipe is also low-carb and gluten-free.  It’s filling enough to eat on its own, but you can also pair it with whole-grain pasta or cauliflower rice to add more volume!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound grass-fed extra-lean ground beef
  • 1 clove garlic minced
  • ½ cup onions diced
  • ½ cup red bell peppers diced
  • 1 medium zucchini quartered
  • ½ pound asparagus cut into three segments each
  • 1 teaspoon Dijon mustard
  • ¼ cup tomato passata or tomato sauce
  • ½ teaspoon dried oregano
  • ? teaspoon crushed red pepper optional
  • salt and freshly ground black pepper to taste
  • 1 tablespoon feta cheese crumbled, for garnishing
  • fresh parsley chopped, for garnishing

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
  3. Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft.
  4. Add the zucchini and asparagus, and cook for 3-5 minutes.
  5. Return the ground beef to the skillet, and mix everything together.
  6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  7. Garnish with fresh parsley and feta cheese.

Nutrition:

Per Serving: Calories: 261kcal

Carbohydrates: 8.5g, Protein: 29.5g, Fat: 12.8g

Original recipe from Primavera Kitchen can be found here!