This garlic shrimp recipe with quinoa and broccoli takes some popular Chinese takeout flavors to your kitchen with a lot less fat and a lot more protein. A healthier meal prep!
Sometimes, I've got mixed feelings about quinoa. Maybe you're with me on this. But in this meal prep recipe? It's a game-changer altogether. I started eating it, and then soon it was me, a fork, and a very large pot of quinoa just quietly making ourselves cozy in the corner. Broccoli, garlic, sesame oil, and honey make this dish sing. It sounds corny, but it's true. Who would have guessed? And shrimp adds more protein along with a bit of sweetness. (Read more about shrimp nutrition; it gets a bad rap sometimes because it has some cholesterol in it, but it's likely a healthy choice for you.)
Total bonus? It's gluten free if you use coconut aminos or tamari instead of soy sauce.
Garlic Shimp Broccoli Quinoa Ingredients
Ingredients for the sauce. . .
- 3 tablespoon soy sauce, or coconut aminos
- 2 teaspoon sesame oil
- 1 tablespoon honey
- ¼ teaspoon black pepper
And for the shrimp
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 lb Sizzlefish Shrimp (4 packs)
- 2 cups quinoa, cooked
- 2 cups steamed broccoli
How to Make Garlic Shrimp
If you've got the quinoa cooked already, great. If not, start that right away, along with the steamed broccoli. Then, mix together the sauce ingredients in a small bowl. While the quinoa cooks and the broccoli steams, it's time to cook the shrimp. It'll be ready fast, because that's the beauty of shrimp. Heat up some oil and cook the garlic until it's fragrant. Add the shrimp, and cook until it's pink and tender.
How to Store Garlic Shrimp Meal Prep
Once you've cooked all the ingredients, just toss them all together in a bowl and then portion into individual meal prep containers. You're good to go if you keep them in the fridge in sealed containers for 4 days or so.
We don't recommend freezing this dish. Shrimp, once it's been thawed and cooked, doesn't take well to freezing again and thawing and reheating all over again. However, we don't think you'll have any issues finishing this on your own, or with your family if you're making this garlic shrimp recipe straight-up right away for dinner, and not as a meal prep.
How to Serve Garlic Shrimp with Broccoli
Well, this is a complete dish in and of itself—a one-bowl meal, as it were—so feel free to eat it as is. We also like to drizzle a little extra sesame oil over the top, or scatter some sesame seeds on top for garnish, but you do you!
Substitutions and Alterations
- Out of shrimp? Chicken is awesome with these flavors; so is tofu, but note this dish won't be vegan because of the honey.
- Cauliflower is great instead of broccoli; it's a little sweeter and more mild.
- Use coconut aminos or tamari to make this dish totally gluten free.
- Swap for regular rice or cauliflower rice if desired, instead of the quinoa.
- Use agave nectar or maple syrup instead of honey.
READ MORE: Garlic Shrimp and Broccoli Meal Prep, for more garlic, broccoli, and shrimp!
Ingredients
For the Sauce
- 2 teaspoon sesame oil
- 3 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon honey
- ¼ teaspoon black pepper (or white pepper)
For the Shrimp
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 lb shrimp
- 2 cups quinoa cooked
- 2 cups steamed broccoli
Instructions
- In a medium bowl, mix together the soy sauce, sesame oil, honey, and black pepper.
- Heat olive oil in nonstick skillet over medium heat and add the garlic. Cook, stirring frequently, until it's fragrant, about 2 minutes.
- Add in drained and rinsed Sizzlefish shrimp and cook, stirring frequently, until opaque.
- Add the sauce and stir to combine. Cover and cook for 2 to 3 more minutes, until the shrimp is pink and tender.
- Remove from the heat. Serve with quinoa and steamed broccoli, tossing to combine ingredients if desired.
