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Herbed Lemon Garlic Shrimp

20-minute easy skillet herbed lemon garlic shrimp over roasted asparagus and quinoa
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 451kcal
Author Chelsea



  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup uncooked quinoa, rinsed in a fine mesh sieve
  • 2 cups vegetable or chicken stock (or broth)
  • 2 tablespoons finely chopped fresh parsley leaves


  • 1 bunch (~1 pound) asparagus, woody ends snapped off
  • 2 tablespoons olive oil
  • 1/2 teaspoon McCormick® Garlic Powder


  • 2 tablespoons olive oil, separated
  • 1 pound large shrimp, peeled and deveined
  • 2 teaspoons McCormick® Perfect Pinch® Lemon Herb Seasoning
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Parsley Flakes
  • 3 tablespoons unsalted butter, softened (mostly melted)
  • 1/2 teaspoon minced garlic
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
  • McCormick freshly ground pepper and Fine Sea Salt
  • Optional: fresh lemon wedges



  • Start with the quinoa. Heat the oil in a large nonstick pot over medium high heat. Add in the garlic and saute for 30 seconds, stirring constantly to prevent burning. Add the uncooked (dry) quinoa. Sprinkle with salt and pepper to taste. Saute for another 1 minute without liquid. Add in the broth, bring to a boil, cover, reduce the heat to low and cook for 15-20 minutes. Remove from the heat, fluff with a fork and toss with fresh chopped parsley.


  • While the quinoa is simmering, work on the roasted asparagus: Preheat the oven to 425 degrees F. Break the woody ends off of the asparagus and place on a large nonstick sheet-pan. Drizzle with olive oil, salt (I use about 1 teaspoon), pepper (I use about 1/2 teaspoon, but add s&p to taste), and garlic powder. Toss on the tray and then arrange into a single layer. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness. Drizzle with lemon juice just before serving.


  • Prepare the flavored butter mixture: In a small bowl, combine the very soft butter, minced garlic, fresh lemon juice, and fresh parsley leaves. Stir and set aside.
  • Heat 1 tablespoon oil in 12-inch skillet over high heat until the oil is shimmering. Meanwhile, toss shrimp, salt (I add about 1/4 teaspoon, add to preference), lemon herb seasoning, garlic powder, and parsley flakes in a medium bowl. 
  • Add half of shrimp to pan in single layer and cook until spotty brown and edges turn light pink, about 1-3 minutes (longer depending on size of shrimp). 
  • Remove pan from heat. Using tongs, flip each shrimp and let stand until all but very center is opaque (about 30 seconds). Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp. After the second batch of shrimp has stood off heat, return first batch to skillet along with the flavored butter mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, about 1 more minute.
  • Serve with lemon wedges and fresh parsley as desired.


Calories: 451kcal