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Paprika Garlic Shrimp with Warm Mediterranean Quinoa

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. Flip the shrimp to cook the other side and add the garlic and red pepper flakes, sauté until fragrant, about 1 minute.
      5. 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.
      For the Quinoa:
      1. In a skillet, heat I Can’t Believe It’s Not Butter! Extra Creamy salted stick, onion, zucchini, bell pepper, eggplant and garlic. Season with a pinch of the seasoning salt mixture. 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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