Succulent shrimp with fluffy quinoa, shredded zucchini and funky feta all cooked in ONE PAN and in 30 minutes or less!
1.I left the tail on my shrimp for aesthetic purposes only. You can leave the tail on, or remove it, just make sure you peel and devein the shrimp!
2. The recipe calls for large (16/20 count) shrimp, but you can use smaller, or jumbo, shrimp depending on your preference. Simply scale the cook time, down or up respectively, when you are partially cooking the shrimp in recipe step #1.
3. When cooking the quinoa you can either use vegetable broth, chicken broth or chicken stock. I personally used vegetable broth, but use whatever you have on hand or prefer!
4. The easiest way to shred zucchini is using a box grater. I used the large holes on the box grater so the zucchini is slightly hidden (for picky kids), but not completely disintegrated (for us adults). ;)
5. For the butter sauce, you can either melt the butter in the microwave, or melt it on the stovetop over medium heat. Personally, if you are looking to save time and energy, I’d go with simply melting it in the microwave on 50% power.