Just wanted you to letchu know that this weeknight dinner of deliciousness is sponsored by my friends over at Challenge Dairy!
This easy garlic butter shrimp and quinoa is made in the slow cooker and is only 8 ingredients! It’s a healthy, gluten and lactose free weeknight meal that the whole family will love!
Tender, chewy bursts of shrimp EXPLODING in buttery, garlicky goodness in your mouth.
It’s the kind of meal that GRABS onto your super-easy-dinner loving heart and fills it with warmth and happiness and feel-good-nourishing-food-vibes.
It’s also the kind of food that makes you feel like a SUPER-weeknight-dinner-making-woman because it feels OH YOU FANCY. But, really?
The slow cooker did A-L-L the work for you. IT EVEN ROASTED THE GARLIC.
Yes, my friends. Just when you thought that it didn’t get any better than learning you can make crock pot pizza quinoa or sticky slow cooker chicken wings in your favorite cooking device, I AM telling you that you CAN roast garlic in it.
It’s one of those accidental-but-magical discoveries in the sense that I decided to see what would happen if I wrapped garlic up in tinfoil, and put it in the crock pot instead of the oven. I sort of expected the tinfoil to catch on fire or something, but these are the things I am willing to risk for you. <3<3<3
How-EV-er, I am happy to report that no fires started.
AAAND, the result was the most delicious, creamy, buttery roasted garlic that is gonna give your house that fancy-chef-in-a-French-restaurant kinda delicious smell.[clickToTweet tweet=”Slow Cooker Garlic Butter Shrimp & Quinoa is an easy, healthy, weeknight dinner! @ChallengeButter” quote=”Slow Cooker Garlic Butter Shrimp & Quinoa is an easy, healthy, weeknight dinner! @ChallengeButter” theme=”style2″]
Not that I’ve ever been to a restaurant in France. But, use your imagination with me.
Key fact of quinoa deliciousness: the hardest part is wrapping garlic in tinfoil. SRSLY. In 5 words this dinner can be described as: MIX. TURN ON. BOOM – DONE.
More facts alert: did you know that February is lactose-free awareness month? You guys know that the Hubs struggles with lactose, so this month is a special one in our food-eating lives.
You guys. This stuff is B-O-M-B. It’s ultra-smooth and totally spreadable, which means no awkward moment where you rip up your toast TRYING to spread ROCK HARD butter on it.
Don’t lie, we’ve all been there.
Plus it’s clarified, and then mixed with non GMO canola oil and lower in calories and cholesterol than regular butter! #Winning.\
T-H-I-S velvety-smooth yumminess is swirled around in the slow cooker, allowing it to HUG each and every wholesome grain of quinoa in a rich, delicious garlicky-buttery hug. It’s pretty much the MEGA star in taking this easy dinner from here to HEEEEEEEERRRRRRREE.
You know what I mean.
Let’s sit and have a pow-wow about the garlic for a second. I know I have some garlic fiending friends out there in internet land. WHERE YOU AT?
If you’re like me, then you’re sort of obsessed with roasted garlic in the sense that you will want to put the WHOLE head of garlic into the quinoa. This is gonna leave your belly being like YESSSSSSSSS.
But, when I tried this at home, the hubs thought I was trying to ward off an imaginary vampire.
So, I suggest your start with half the head. Taste. THEN adjust if necessary.
It’s buttery. It’s garlicky.
And it’s gonna happen in your very near dinner-eating life.
- 2 Cups Reduced-sodium vegetable broth
- 1 Cup Quinoa, uncooked
- 1/2 Cup Onion, roughly chopped
- 1/4 Cup Fresh lemon juice
- Zest of half a large lemon
- 1 tsp Salt
- 1 Head Garlic
- 2 Tbsp + 1/2 tsp Challenge Dairy Lactose-Free Butter, Divided
- 6 Cups Spinach, packed
- 1/2 lb Raw shrimp, tail-on
- Generously spray the sides of a 7-quart slow cooker with cooking spray.
- Add in the broth, quinoa, onion, lemon juice, lemon zest, salt and pepper and stir until well combined.
- Cut the top of the head of garlic off, exposing the cloves but keeping the head in tact. Place 2 small pieces of tinfoil on top of each other and place the garlic in the center, cut-side up. Rub 1/2 tsp of the butter all over the top of the exposed cloves. Then, wrap the clove up in the tinfoil to make a sealed package. Place it into the center of the quinoa mixture.
- Cover and cook on high until the liquid is absorbed and the quinoa is creamy, about 2-3 hours. Mine was perfect at about 2 and a half hours.
- Once cooked, remove the garlic and set aside to cool. Stir the remaining butter into the quinoa. Then, place the spinach on top of the quinoa in a pile, not stirring it in. Finally, place the raw shrimp on top of the spinach.
- Cook until the spinach is wilted and the shrimp are cooked and opaque, about another 15 minutes.
- Press the garlic out of the cooled and stir into the quinoa. *
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.