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Paprika Garlic Shrimp (With Warm Mediterranean Quinoa with Sautéed Vegetables)

Juicy jumbo shrimp are sautéed in a smoky paprika-garlic butter and finished with bright lemon and fresh herbs. Served over a hearty Mediterranean quinoa tossed with sautéed vegetables, chickpeas, and briny olives, this dish is a vibrant, flavorful meal that’s both satisfying and elegant.

Juicy jumbo shrimp are sautéed in a smoky paprika-garlic butter and finished with bright lemon and fresh herbs. Served over a hearty Mediterranean quinoa tossed with sautéed vegetables, chickpeas, and briny olives, this dish is a vibrant, flavorful meal that’s both satisfying and elegant.

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  • Prep time
    25 min
  • Cooking time
    15 min
  • Servings
    Portions 2
  • Difficulty
    Easy

Ingredients

Shrimp:
  • 2 tablespoons kosher salt
  • 1½ teaspoons smoked paprika
  • large pinch ground black pepper
  • 1 pound jumbo shrimp, peeled and deveined
  • 3 tablespoons Salted Sticks, , divided
  • 1 clove of garlic, grated or minced
  • 1/8 teaspoon red pepper flakes (optional for heat)
  • 1 tablespoon lemon juice and 1 teaspoon of zest
  • 2 teaspoons chopped fresh parsley
Quinoa and Vegetables
  • 4 tablespoons Salted Sticks
  • 1/2 small zucchini, diced
  • 1/4 red bell pepper, diced
  • 1/4 small eggplant, diced
  • 1/4 red onion, diced
  • 2 cloves garlic, grated or minced
  • ¼ teaspoon salt
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
  • 1/2 can (15 oz) chickpeas, drained and rinsed
  • 3 sprigs of fresh oregano or 1 tsp dried oregano 
  • 1 cup cooked quinoa
  • 1/4 cup Kalamata olives, sliced into quarters
  • 4 tablespoons of fresh parsley, roughly chopped
  • Juice of 1 lemon

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      For the shrimp:
      1. Begin by making your seasoning salt, in a small bowl, mix your salt, paprika and black pepper and mix thoroughly
      2. For the shrimp, in a bowl or on a plate, season with a large pinch or 1 tablespoon of your seasoning salt and toss with the shrimp so it coats the shrimp evenly.
      3. In a large skillet, heat 1 tablespoon of I Can’t Believe It’s Not Butter Extra Creamy Stick over medium heat. Add shrimp in a single layer and cook for 1 minute.
      4. Finish with the remaining 2 tablespoons I Can’t Believe It’s Not Butter Extra Creamy Stick, lemon and parsley and toss or stir until melted through and set aside off the burner.
      5. Flip the shrimp to cook the other side and add the garlic and red pepper flakes, sauté until fragrant, about 1 minute.
      For the Quinoa:
      1. In a skillet, heat I Can’t Believe It’s Not Butter Extra Creamy stick until melted. Add zucchini, bell pepper, eggplant, onion and garlic. Season with the salt, pepper and smoked paprika. Sauté until tender, about 7–8 minutes.
      2. Add in chickpeas and oregano and toss. Then add the quinoa, olives and 1 tablespoon of the warm butter from the shrimp pan and toss until heated through.
      3. Spoon Quinoa on plate and top with Paprika shrimp. Finish with lemon juice and parsley.

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