Garlic and Smoked Paprika Shrimp over Quinoa

Garlic and Smoked Paprika Shrimp with Quinoa
In my continual quest to include more whole-grains in my family’s diet, I have often tried to incorporate quinoa into recipes. I have read many articles and recipes raving about how versatile, easy and tasty this grain is, but I’ve never found a recipe for quinoa that I really love. All too often, my quinoa turns out watery, or just plain dull tasting. I decided to give it one more try using my go-to flavor enhancer – smoked paprika. I’ve found that this sweet, tangy, smoky spice is a perfect way to add depth and flavor to many dishes and thought it might just work with quinoa. For added flavor, I cooked the quinoa with onion, garlic, and chicken broth in place of water. Top it off with shrimp and broccoli cooked in garlic butter, and you have a light, yet flavorful meal with protein, fiber and veggies, all in one dish! I think this would also work beautifully with asparagus, in place of the broccoli for a fresh, spring version.

Garlic and Smoked Paprika Shrimp over Quinoa

Total Time: 30 minutes

Yield: Serves 4


  • 1 Tablespoon Olive Oil
  • 1/2 cup finely chopped onion
  • 1 Tablespoon minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon smoked paprika, divided
  • 4 cups chicken broth
  • 3 Tablespoons butter
  • 2 cups small broccoli florets (about 1/2 head of broccoli)
  • 1 pound raw, peeled shrimp
  • salt and pepper
  • 1/4 cup finely chopped fresh parsley
  1. Heat the olive oil over medium heat in a medium saucepan. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add 1/2 tablespoon of the garlic and continue to cook, stirring constantly, until fragrant, about 1 minute. Add the quinoa and season with salt, pepper, and 1/2 teaspoon of the smoked paprika. Pour in the chicken broth and bring to a simmer. Cover the pot and turn the heat down to low. Continue to simmer until quinoa is tender and all the broth has been absorbed, about 20 minutes.
  2. When the quinoa has about 6 minutes left to cook, melt the butter in a large non-stick skillet. Add the broccoli and saute for a couple of minutes, just until it begins to turn bright green. Add the shrimp and season with salt, pepper, and the remaining 1/2 teaspoon of paprika. Cook until the shrimp is almost cooked through, about 4 minutes. Add the remaining garlic to the pan and continue to cook until fragrant and shrimp is completely cooked.
  3. Spoon the cooked quinoa into a serving bowl, top with the cooked shrimp and broccoli and sprinkle the fresh parsley over the top. Serve immediately.
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