Mediterranean Lemon Herb Shrimp with Quinoa & Roasted Veggies
Juicy shrimp marinated in lemon, garlic, and herbs, served over fluffy quinoa with colorful roasted vegetables. Light, vibrant, and satisfying — perfect for a quick lunch or elegant dinner.
⏱ Time
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
🛒 Ingredients
For the Shrimp
250 g shrimp, peeled and deveined
2 tbsp olive oil
2 garlic cloves, minced
Juice & zest of 1 lemon
1 tsp dried oregano
Salt & pepper to taste
For Quinoa
1 cup quinoa, rinsed
2 cups water or vegetable stock
Pinch of salt
For Roasted Vegetables
1 zucchini, sliced
1 red bell pepper, chopped
1 carrot, sliced
1 tbsp olive oil
Salt & black pepper
Optional Garnish
Fresh parsley or dill
Lemon wedges
👩🍳 Instructions
1️⃣ Roast Vegetables
1. Preheat oven to 200°C.
2. Toss vegetables with olive oil, salt & pepper.
3. Roast 15–20 minutes until tender and slightly golden.
2️⃣ Cook Quinoa
1. Bring water or stock to boil.
2. Add quinoa and salt, simmer 12–15 minutes until fluffy.
3. Fluff with fork.
3️⃣ Cook Shrimp
1. In a pan, heat olive oil over medium heat.
2. Add garlic and cook 1 minute until fragrant.
3. Add shrimp, lemon juice & zest, oregano, salt, and pepper.
4. Cook 2–3 minutes per side until shrimp is pink and cooked through.
4️⃣ Assemble
1. Plate quinoa as base.
2. Top with roasted vegetables.
3. Arrange shrimp on top.
4. Garnish with fresh herbs and lemon wedges.
💡 Tips
Don’t overcook shrimp — they stay juicy and tender.
Roast veggies until slightly caramelized for sweetness.
Fresh lemon juice brightens the whole dish.
❓ Frequently asked questions FAQs
Can I make it vegan?
✔ Replace shrimp with roasted chickpeas or tofu.
Can I prep ahead?
✔ Yes, quinoa and roasted vegetables can be made ahead; add shrimp last.
Add-ons?
✔ Feta, olives, or a drizzle of tahini dressing enhances flavor.
🥗 Nutritional Information
Calories: 420 kcal
Protein: 28 g
Carbs: 45 g
Fat: 14 g
Fiber: 6 g