Spicy Turmeric Garlic Shrimp with Quinoa

Spicy Turmeric Garlic Shrimp with Quinoa – A Flavor-Packed Anti-Inflammatory Dinner

This spicy turmeric garlic shrimp with quinoa is your answer to a quick, healthy dinner that doesn’t skimp on bold flavor. Loaded with warming spices, juicy shrimp, and protein-rich quinoa, it’s an easy weeknight meal that’s both satisfying and packed with anti-inflammatory ingredients.

Anti-Inflammatory Dinner Inspiration

I created this recipe on a weeknight when I was craving something spicy, healthy, and quick to throw together. The idea of combining turmeric (a known anti-inflammatory spice) with garlic and shrimp came naturally—and the result was even better than expected. This dish has quickly become a go-to in my kitchen for its balance of spice, tang, and freshness. Plus, the optional spicy garlic yogurt sauce takes things to the next level.

Why You’ll Love It

• Bold, zesty flavor – Turmeric, garlic, lemon, and paprika bring a spicy-savory punch.
• Healthy and balanced – Packed with lean protein, whole grains, and anti-inflammatory ingredients.
• Fast and easy – Ready in just 30 minutes with minimal prep.
• Customizable – Works great with tofu, tempeh, or extra veggies for a plant-based twist.

Quick Grocery List

For the Shrimp:

• Shrimp (peeled and deveined)
• Olive oil
• Garlic
• Turmeric
• Smoked paprika
• Cayenne pepper
• Lemon
• Fresh cilantro (optional garnish)

For the Quinoa:

• Quinoa
• Water or vegetable broth
• Olive oil (optional)
• Sea salt

For the Spicy Garlic Sauce (Optional):

• Greek yogurt or dairy-free yogurt
• Garlic
• Lemon juice
• Turmeric
• Hot sauce (e.g., Sriracha)
• Salt

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment Checklist

• Mixing bowls
• Fine mesh strainer
• Medium saucepan with lid
• Large skillet or frying pan
• Garlic press or sharp knife
• Whisk or fork

Dietary Adjustments

• Gluten-Free: Naturally gluten-free
• Dairy-Free: Use plant-based yogurt in the sauce
• Low-Carb: Replace quinoa with cauliflower rice

Serving Size
Serves 4

Spicy Turmeric Garlic Shrimp with Quinoa | Healthy Anti-Inflammatory Dinner Recipe

DifficultyEasy

Servings4

Prep time15 minutes

Cook time15 minutes

Total time30 minutes

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Ingredients:

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper, (adjust to taste)
• 1/2 tsp sea salt
• Juice of 1/2 lemon
• 1 tbsp chopped fresh cilantro, (for garnish)

For the Quinoa:

• 1 cup uncooked quinoa
• 2 cups water or low-sodium vegetable broth
• 1/2 tsp sea salt
• 1 tbsp olive oil, (optional for flavor)

For the Spicy Garlic Sauce (Optional Drizzle):

• 2 tbsp plain Greek yogurt or dairy-free yogurt
• 1 clove garlic, minced
• 1/4 tsp turmeric
• 1 tsp lemon juice
• 1–2 tsp hot sauce, (like Sriracha)
• Salt to taste

Instructions:

• 1

  Prepare the Quinoa:

  1. Rinse quinoa under cold water in a fine mesh strainer.
  2. In a medium saucepan, combine quinoa, water (or broth), and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
  4. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
• 2

  Marinate & Cook the Shrimp:

  1. In a mixing bowl, toss shrimp with olive oil, minced garlic, turmeric, smoked paprika, cayenne, and sea salt. Let it marinate for 5–10 minutes (or up to 30 minutes for more flavor).
  2. Heat a skillet over medium-high heat.
  3. Add shrimp in a single layer. Cook for 2–3 minutes per side until pink and opaque.
  4. Squeeze lemon juice over the shrimp and remove from heat.
• 3

  Make the Garlic Sauce (Optional):

  1. In a small bowl, whisk together yogurt, garlic, turmeric, lemon juice, hot sauce, and salt.
  2. Adjust consistency with water if needed and set aside.
• 4

  Assemble the Bowl:

  1. Divide quinoa into 4 bowls.
  2. Top with cooked shrimp.
  3. Drizzle with spicy garlic sauce (if using).
  4. Garnish with chopped cilantro.

Equipment:

• Mixing bowls
• Fine mesh strainer
• Medium saucepan with lid
• Large skillet or frying pan
• Garlic press or knife
• Citrus juicer (optional)
• Whisk or fork for sauce

Nutrition

Calories	360
Carbohydrates	32g
Cholesterol	180mg
Fat	14g
Fiber	4g
Protein	28g
Saturated Fat	2g
Sodium	600mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	11g

General Notes

• Shrimp cooks quickly—watch it closely to avoid overcooking.
• Rinse quinoa well before cooking to eliminate bitterness.

Substitutions

• Shrimp: Use tofu or tempeh for a plant-based option.
• Quinoa: Swap with brown rice, couscous, or cauliflower rice.
• Greek yogurt: Choose coconut or almond-based yogurt for dairy-free.

Variations

• Add sautéed spinach or kale for a green boost.
• Toss in roasted sweet potato for extra heartiness.
• Try it tropical with pineapple chunks or mango salsa.

Let’s Get Cooking

Step 1: Prepare the Quinoa

• Pro Tip: Rinse quinoa in a fine mesh strainer to remove its natural coating (saponin) that can taste bitter.
• Pro Tip: Use vegetable broth instead of water for extra flavor.
• Pro Tip: Let it sit covered for 5 minutes after cooking, then fluff with a fork.

Step 2: Marinate & Cook the Shrimp

• Pro Tip: Marinate for at least 5 minutes to allow the spices to penetrate.
• Pro Tip: Cook shrimp in a single layer for even browning.
• Pro Tip: Squeeze fresh lemon juice over right before serving to brighten the dish.

Step 3: Make the Garlic Sauce (Optional)

• Pro Tip: Use a microplane or fine grater to get evenly minced garlic.
• Pro Tip: Adjust spice level by increasing or reducing hot sauce.
• Pro Tip: Thin the sauce with water if it’s too thick for drizzling.

Step 4: Assemble the Bowl

• Pro Tip: Warm bowls slightly before plating to help keep the meal hot.
• Pro Tip: Add chopped herbs just before serving for best flavor.
• Pro Tip: Extra sauce on the side makes a great dip or dressing.

Art Of

The magic of this dish lies in timing and layering flavors. Marinating the shrimp for even 10 minutes lets the turmeric and garlic soak in, while a hot pan ensures a quick sear that locks in moisture. Rinsing and simmering the quinoa just right makes for fluffy, tender grains that don’t overpower the shrimp. And the optional sauce? That’s your creamy, spicy contrast—don’t skip it!

Tips and Variations

• Make it vegetarian by swapping shrimp with tofu.
• For added crunch, sprinkle with toasted nuts or seeds.
• Add cucumber or avocado slices to mellow the spice.

Nutrition Breakdown (Per Serving)

• Calories: 360 – A light, nutrient-dense meal that still satisfies.
• Carbohydrates: 32g – Sourced from wholesome quinoa; can be reduced with cauliflower rice.
• Cholesterol: 180mg – Comes from shrimp; a good source of omega-3s.
• Fat: 14g – Healthy fats from olive oil and yogurt add richness.
• Fiber: 4g – Thanks to quinoa and optional veggies.
• Protein: 28g – A high-protein option great for muscle repair and fullness.
• Saturated Fat: 2g – Kept low; can be reduced by skipping the yogurt sauce.
• Sodium: 600mg – From seasoning; reduce salt or use low-sodium broth to cut back.
• Sugar: 2g – Minimal, mostly from yogurt and lemon.
• Trans Fat: 0g – Free from processed oils and trans fats.
• Unsaturated Fat: 11g – Heart-healthy fats from olive oil and shrimp.

Storing and Reheating

• Storage: Keep quinoa and shrimp in separate containers in the fridge for up to 3 days.
• Reheating: Reheat shrimp gently in a skillet. Microwave quinoa or steam it with a splash of water.
• Freezing: Not recommended—shrimp texture can suffer after freezing.

Frequently Asked Questions (FAQ)

Q: Can I use frozen shrimp?
A: Yes, just make sure they’re fully thawed and patted dry before marinating.

Q: Can I double this for meal prep?
A: Absolutely. Store the components separately and assemble when ready to eat.

Q: Is the sauce necessary?
A: No—but it adds a creamy, tangy contrast that elevates the dish.

Q: What if I don’t like quinoa?
A: Try brown rice, couscous, or cauliflower rice as alternatives.

Q: Can I grill the shrimp instead?
A: Definitely! Skewer them and grill for 2–3 minutes per side.

Engage and Share

If you whip up this spicy turmeric garlic shrimp with quinoa, let me know in the comments! Rate the recipe, tag your photos, and share how you made it your own. For more bold and balanced meals, check out my Tangy Sweet and Sour Shrimp Stir-Fry or Deliciously Creamy Lemon Shrimp Risotto.