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A well-portioned and balanced shrimp dinner with vegetables and grains on a white plate.

Classic Balanced Shrimp Dinner

A quick and healthy meal featuring succulent shrimp, roasted vegetables, and fluffy quinoa, all tied together with a zesty lemon-herb vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Calories 450 kcal

Equipment

  • Saucepan
  • Baking Sheet
  • Small Bowl
  • Large Skillet

Ingredients
  

Main Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil for shrimp
  • Salt and freshly ground black pepper to taste
  • 1 bunch asparagus, trimmed
  • 1 pint cherry tomatoes
  • 1 tbsp olive oil for vegetables
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water

Vinaigrette

  • 3 tbsp extra virgin olive oil for vinaigrette
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley

Instructions
 

Cooking Instructions

  • Combine rinsed quinoa and broth in a saucepan, bring to a boil, then simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  • Preheat oven to 400°F (200°C). Toss asparagus and cherry tomatoes with olive oil, salt, and pepper on a baking sheet, then roast for 10-15 minutes.
  • Whisk together extra virgin olive oil, lemon juice, Dijon mustard, and parsley in a small bowl; season with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and opaque.
  • Divide quinoa among plates, arrange roasted vegetables and shrimp, then drizzle generously with vinaigrette and serve.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the shrimp or a squeeze of fresh lemon over the finished dish. This recipe is easily scalable; adjust ingredient quantities accordingly.