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Garlic-Lemon Shrimp & Quinoa
with Snap Peas & Zucchini
30 min 7 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 390 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this seasonal recipe, we’re giving plump shrimp a boost of bright, aromatic flavor by cooking them with a combo of garlic, capers, and fresh lemon juice. It’s all served over a hearty, vibrant mix of red quinoa and sautéed summer vegetables.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
- ½ cup Red Quinoa
- 1 Lemon
- 1 Zucchini
- 2 cloves Garlic
- 4 oz Sugar Snap Peas
- 1 bunch Parsley
- 1 Tbsp Capers
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the vegetables:
While the quinoa cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp:
While the quinoa continues to cook, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the quinoa & serve your dish:
To the pot of cooked quinoa, add the cooked vegetables and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked shrimp. Garnish with the chopped parsley. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
3
Cook the vegetables:
While the quinoa cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared peas in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp:
While the quinoa continues to cook, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
5
Finish the quinoa & serve your dish:
To the pot of cooked quinoa, add the cooked vegetables and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked shrimp. Garnish with the chopped parsley. Enjoy!
Tips from Home Chefs
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