Zesty Lemon-Garlic Shrimp with Roasted Broccoli and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A bright, satisfying GLP-1 friendly dinner packed with lean protein, complex carbs, and fiber-rich vegetables. The lemon-garlic shrimp is quick to prepare and pairs perfectly with roasted broccoli and fluffy quinoa.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 whole lemon, juiced and zested
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups broccoli florets
- 1.5 cups quinoa, dry, uncooked
- 3 cups low-sodium chicken broth
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- 1
Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender and slightly charred.
- 2
In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the shrimp, lemon zest, garlic, paprika, salt, and pepper. Cook for 3-4 minutes per side, until the shrimp is opaque and cooked through.
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