• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 350 kcal
Ingredients
1 cup dry uncooked quinoa
lemon zest
1 teaspoon salt divided
1 pound shrimp peeled, deveined
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup lemon juice
1/2 cup frozen peas
4 cups fresh arugula
1/2 cup fresh chopped parsley
Instructions
Place quinoa in a pot with 2 cups of water, 1/2 teaspoon salt and lemon zest. Bring to a boil and simmer covered for 12- 13 minutes until all water is absorbed. In a large saute pan heat oil and add garlic.
Cook garlic 1-2 minutes until fragrant.
Add lemon juice and shrimp.
Cook 2-3 minutes on each side until shrimp is pink and sides curl.
Shut off heat. (Remove shrimp from pan to remove tails and chop shrimp if desired then return to pan.)
Add arugula and peas to saute pan.
Once quinoa is cooked, add to saute pan and stir with other ingredients. Sprinkle with remaining 1/2 teaspoon salt.
Add pepper to taste.
Top with parsley.
Add more juice from lemon over top.
Enjoy in Boston lettuce as a taco if desired or serve up in a bowl! Makes about 5 cups.
Recipe Notes

Weight Watchers PointsPlus: 9*

Nutrition Facts
Lemon Garlic Shrimp with Quinoa, Arugula & Peas
Amount Per Serving (1 g)
Calories 350
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Cholesterol 170mg
57%
Sodium 797mg
35%
Carbohydrates 31g
10%
Fiber 5g
21%
Sugar 2g
2%
Protein 30g
60%
* Percent Daily Values are based on a 2000 calorie diet.