5 from 6 votes
One Pan Lemon Butter Shrimp & Quinoa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Succulent shrimp with fluffy quinoa, shredded zucchini and funky feta all cooked in ONE PAN and in 30 minutes or less!

Course: entree, Main Course
Cuisine: Fusion
Keyword: brown butter, Easy, feta, lemon, one pan, one pot, quick, quinoa, shrimp, zucchini
Servings: 4
Calories: 440 kcal
  • 1 Pound Large Shrimp – peeled and deveined*
  • 5 TBS Unsalted Butter , divided
  • 1 TBS Olive Oil
  • ½ Red Onion – diced (about 1 cup)
  • ¾ tsp Sweet Paprika
  • ½ tsp Crushed Red Pepper Flakes , divided
  • 2 cloves Garlic – minced
  • 1 Cup Quinoa – rinsed
  • 2 Cups Vegetable Broth or Chicken Broth/Stock
  • 1 large Zucchini – shredded* (about 2 cups)
  • 1 Lemon – juice and zest, divided
  • 2 TBS Fresh Parsley – chopped, or more to taste
  • Kosher Salt and Pepper , to taste
Optional Garnishes: Pine Nuts, Crumbled Feta Cheese, Crushed Red Pepper Flakes, Lemon Wedges, Cherry Tomatoes
  1. Partially cook the shrimp: Melt 1 tablespoon butter in a 12’’ skillet over medium-high heat. Add the shrimp to the pan and season generously with salt and pepper. Cook until the shrimp are pink on one side, about 2 minutes, and then flip and continue to cook until JUST BARELY cooked, about 1 additional minute. Remove shrimp to a plate and set aside, tenting very loosely to keep warm.
  2. For the quinoa: Heat oil in the same skillet over medium-high heat until shimmering. Add in the onion, paprika and ¼ teaspoon red pepper flakes. Season with salt and pepper. Cook, stirring, until softened, about 2-3 minutes. Add in the garlic and cook until fragrant, about 1 minute.
  3. Add in the quinoa and broth, and bring contents to a boil. Immediately reduce heat to a simmer, cover and cook for 10-15 minutes, or until liquid is absorbed.
  4. Remove the lid and stir in the zucchini and shrimp. Cook until just warmed through, about 2 minutes. Stir in the lemon zest, ½ the juice, and parsley. Adjust seasoning to taste with salt and pepper.
  5. Meanwhile, melt remaining 4 tablespoons of butter* and season with remaining ¼ teaspoon crushed red pepper flakes and remaining lemon juice. Season with salt and pepper. Set aside for drizzling finished dish.
  6. To Serve: Top the shrimp and quinoa with pine nuts, feta cheese and additional optional garnishes. Drizzle with butter. Enjoy!
Recipe Notes

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.

Nutrition Facts
One Pan Lemon Butter Shrimp & Quinoa
Amount Per Serving
Calories 440 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 316mg105%
Sodium 1368mg59%
Potassium 608mg17%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 4g4%
Protein 30g60%
Vitamin A 1185IU24%
Vitamin C 37.5mg45%
Calcium 216mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.