Goatland Eatery
Garlic-Lemon Air-Fryer Shrimp with Quinoa & Roasted Broccoli
Air-fried garlic-lemon shrimp served with quinoa and roasted broccoli for a simple, protein-forward weeknight dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 3 plates
- Calories
- ~525 per plate
- Oven
- 425°F
Ingredients
Garlic-Lemon Shrimp
- 1 lb large raw shrimp peeled and deveined
- 1 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ lemon juiced
Quinoa
- 1 cup dry quinoa
- as directed water or low-sodium broth according to package directions
- pinch salt if desired
Roasted Broccoli
- 1½ lb broccoli florets
- 1 tbsp extra-virgin olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ lemon juiced for finishing
Instructions
- Start the quinoa Rinse 1 cup dry quinoa if required by the package. Cook according to package directions using water or low-sodium broth and a small pinch of salt if desired. Start the quinoa first so it can cook while everything else comes together.
- Start the broccoli Heat the oven to 425°F. Toss 1½ lb broccoli florets with 1 tbsp extra-virgin olive oil, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Spread on a sheet pan without crowding it excessively and roast for 15 to 20 minutes, until tender with browned edges but not soft or mushy.
- Season the shrimp While the quinoa and broccoli cook, toss 1 lb peeled and deveined shrimp with 1 tbsp extra-virgin olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Air fry the shrimp Air fry the seasoned shrimp at 400°F for 6 to 8 minutes, shaking the basket halfway through, until the shrimp is cooked through and still juicy.
- Add the lemon As soon as the shrimp comes out of the air fryer, squeeze the juice of ½ lemon over it and toss. When the broccoli comes out of the oven, finish it with the juice from the remaining ½ lemon.
- Build the plates Divide the cooked quinoa between 3 plates or bowls. Add one-third of the garlic-lemon shrimp and one-third of the roasted broccoli to each serving. Serve immediately.
Nutrition
Estimated per plate: one-third of the cooked quinoa, shrimp, and roasted broccoli.
- Calories
- ~525
- Total Fat
- ~12 g
- Saturated Fat
- ~1.5 g
- Trans Fat
- 0 g
- Cholesterol
- ~180 mg
- Sodium
- ~760 mg
- Total Carbohydrates
- ~51 g
- Dietary Fiber
- ~10 g
- Total Sugars
- ~5 g
- Added Sugars
- 0 g
- Protein
- ~45 g
Nutrition Assumptions
- Serving size: one-third of the cooked quinoa, one-third of the cooked shrimp, and one-third of the roasted broccoli.
- Shrimp estimate uses 1 lb raw large shrimp, peeled and deveined, divided across 3 servings.
- Quinoa estimate uses 1 cup dry quinoa cooked with water and divided across 3 servings. Low-sodium broth will change sodium depending on brand and amount used.
- Broccoli estimate uses 1½ lb raw broccoli florets divided across 3 servings.
- Fat estimate includes 2 tbsp total extra-virgin olive oil: 1 tbsp for the shrimp and 1 tbsp for the broccoli.
- Seasoning estimate includes 1½ tsp garlic powder, ¾ tsp salt, ½ tsp black pepper, and 1 lemon total. Any optional quinoa salt is not included.
A Note From the Kitchen
This is the kind of dinner I want in the Eatery for days when I do not have much mental energy left for cooking. Start the quinoa, put the broccoli in the oven, throw the shrimp in the air fryer, and dinner mostly takes care of itself.
It is simple on purpose.