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Grilled Shrimp with Quinoa and Asparagus

531 kcal · 18 g protein · 10 minutes · 1 servings

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Grilled Shrimp with Quinoa and Asparagus

This delicious and healthy dish features tender grilled shrimp paired with fluffy quinoa and crisp asparagus, all lightly seasoned and drizzled with olive oil. It's a perfect meal for a nutritious lunch or dinner that’s quick to prepare and full of vibrant flavors.

531 kcal 18 g protein 10 minutes

Ingredients

  • Shrimp 5 oz
  • Quinoa 1/2 cup
  • Asparagus 1.5 cups
  • Olive oil 1 tbsp
  • Salt to taste
  • Black pepper to taste
  • Garlic powder 1/4 tsp
  • Lemon wedge 1

Method

  1. Prepare the shrimp. If your shrimp are frozen, thaw them by placing them in a bowl of cold water for about 10 minutes. Then pat them dry with paper towels. This helps them grill evenly and get a nice sear.
    Tip: Dry shrimp grill better and won’t steam.
  2. Season the shrimp. Place the shrimp in a bowl. Drizzle half the olive oil over them, then sprinkle with salt, black pepper, and garlic powder if using. Toss gently to coat all shrimp evenly.
    Tip: Use your hands or a spoon to coat shrimp evenly without breaking them.
  3. Prepare the asparagus. Wash the asparagus and trim off the woody ends. Cut into 2-inch pieces. Toss them with the remaining olive oil, and a pinch of salt and pepper.
    Tip: Snap the asparagus near the base to naturally remove tough ends.
  4. Preheat the grill or grill pan. Heat a grill or grill pan over medium-high heat until hot. You can test by sprinkling a drop of water; it should sizzle immediately.
    Tip: A hot grill prevents shrimp from sticking.
  5. Grill the shrimp and asparagus. Place shrimp and asparagus on the grill in a single layer. Grill shrimp for about 2-3 minutes per side until pink and opaque. Grill asparagus for about 4-5 minutes, turning occasionally until tender and slightly charred.
    Tip: Don’t overcrowd the grill; cook in batches if needed.
  6. Warm the cooked quinoa. While grilling, warm the cooked quinoa in a microwave-safe bowl for about 1 minute or on the stovetop with a splash of water, stirring occasionally.
    Tip: Fluff quinoa with a fork to keep it light and fluffy.
  7. Assemble and serve. Place the warmed quinoa on a plate, top with grilled asparagus and shrimp. Squeeze a lemon wedge over the top if desired for a fresh, bright flavor.
    Tip: Add fresh herbs like parsley or cilantro for extra flavor.

Pro tips

  • Use medium-high heat to get a nice sear on shrimp without overcooking.
  • If you don’t have a grill, use a grill pan or a regular skillet to cook shrimp and asparagus.