Garlic Shrimps with Quinoa and Roasted Carrots

This recipe is very easy to prepare and represents my idea of a perfect meal: fresh and healthy ingredients combined with a bit of garlic and butter which makes it super delicious!

Garlic Shrimps with Quinoa and Roasted Carrots - The Beginner's Cookbook Recipe
Garlic Shrimps with Quinoa and Roasted Carrots – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pan to cook the shrimps
  • A pot with a lid for the quinoa
  • Some baking sheet for the carrots
  • A bowl for the carrots preparation
  • A vegetable peeler for the carrots (or a knife)
  • A food brush (optional)

Ingredients for 2 persons:

  • For the shrimps:
    • 150gr raw shrimps
    • 1 garlic clove
    • Butter (3 tablespoons)
    • Salt & pepper
  • For the quinoa:
    • Quinoa (1 cup or 60 grams)
    • 1 onion
    • 1 garlic clove
    • Chicken stock (half a cube)
    • Butter (or olive oil)
    • Salt & pepper
    • Fresh parsley
    • Half a lemon
  • For the roasted carrots:
    • Carrots (6 or ~200gr)
    • 2 garlic cloves
    • Parmesan (2 tablespoons)
    • Butter (2 tablespoons)
    • Fresh parsley

Before you Start:

  • Mince all the garlic cloves
  • Mince the onion
  • Peel the carrots
  • Melt 2 tablespoons of butter for the carrots
  • Squeeze the lemon
  • Chop the fresh parsley (not sure how to? Check this video)

Ready to go?

  • Let’s start with the carrots:
    • Preheat the oven to 180 degrees C.
    • Mix the melted butter and the minced garlic (2 cloves) in a bowl
    • Put the peeled carrots on a baking sheet and coat them well with the mixture (I used a brush so it’s easier)
    • Roast for 15 minutes.
  • While the carrots are in the oven, let’s prepare the quinoa:
    • Over medium-high heat add a bit of butter in a pot.
    • Cook the minced onion till it becomes transparent and then add the minced garlic (1 clove) for an extra minute (stir regularly so it doesn’t burn).
    • Add the quinoa, salt and pepper and sauté for 1 minute.
    • Add the chicken stock and some water (2 cups or 470ml)
    • Cook with the lid on for 20 minutes on medium-low heat.
  • The carrots should now have been in the oven for 15 minutes, it’s time to add the parmesan on top and let it roast for another 10 minutes.
  • Let’s now prepare the shrimps:
    • Over medium-high heat add a bit of butter in a pan.
    • Add the shrimps, salt and pepper and cook till they are pink and slightly brown.
    • Set aside
    • In the now empty pan, add the rest of the butter (2 tablespoons) and the minced garlic clove and let it cook for a couple of minutes.
  • Put everything together in a serving dish:
    • Carrots on one side
    • Quinoa on the other, add the shrimps on top and pour over the butter/garlic sauce and the lemon juice.
    • Top the dish with the chopped parsley and serve.

6 Comments Add yours

  1. These are some of my favorite flavors/ingredients. What a great combination. I am saving this one for an upcoming meal indeed. And, as always, lovely pictures. –Deb

    Liked by 1 person

    1. Thank you Deb! Let me know how it goes 🙂


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