Seafood · ALWAYS FREE
Shrimp, tomato & quinoa pot
Fluffy quinoa cooks in tomato broth before peeled shrimp are gently steamed on top.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Warm the oil in a wide lidded saucepan over medium heat. Cook the onion for 5–6 minutes until softened, then stir in garlic and paprika for 30 seconds. Add the rinsed quinoa, crushed tomatoes, measured water and salt. Bring to a simmer.
- Cover, reduce to low and cook for 16–20 minutes until the quinoa is nearly tender and most liquid has been absorbed. Keep the simmer gentle; if the bottom threatens to catch before the grains soften, lower the heat rather than stirring vigorously.
- Pat the thawed shrimp dry, arrange over the quinoa and cover. Cook gently for 4–7 minutes depending on size, turning any thick pieces if needed, until the shrimp reach 145°F (63°C) and are opaque. Check several large pieces; color alone is not the only check.
- Remove from the heat and stand covered for 5 minutes. Fold in lemon juice and parsley without crushing the quinoa. Divide into four equal portions. Cool leftovers promptly in shallow containers, refrigerate within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 425 kcal
- Protein
- 40.2 g
- Total carbohydrate
- 47 g
- Total fat
- 9.5 g
- Total sugars
- 9.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Gluten-Free: Complete ingredient review of Shrimp, tomato & quinoa pot: raw shrimp; dry quinoa; canned crushed tomatoes; water; onion; olive oil; garlic; lemon juice; fresh parsley; fine salt; sweet paprika. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Shrimp, tomato & quinoa pot: raw shrimp; dry quinoa; canned crushed tomatoes; water; onion; olive oil; garlic; lemon juice; fresh parsley; fine salt; sweet paprika. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 600 g of the weighed raw edible protein ingredient supplies 30.15 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
