Heart-Healthy Delicious Stuffed Shrimp
Dive into a guilt-free seafood delight with this "Heart-Healthy Delicious Stuffed Shrimp" recipe! Perfect for those seeking a nutritious yet flavorful dish, this recipe features succulent butterflied shrimp generously filled with a vibrant quinoa stuffing infused with low-sodium vegetable broth, sautéed spinach, red bell peppers, and aromatic herbs like parsley and dill. The addition of garlic and a hint of fresh lemon zest brings an irresistible brightness to every bite. Baked to perfection with a drizzle of heart-healthy olive oil, these stuffed shrimp are not only easy to prepare but are a low-calorie, high-protein option that’s ready in under 45 minutes. Perfect for dinner parties or a wholesome weeknight meal, serve with a squeeze of fresh lemon for a zesty finish. Looking for light, satisfying seafood recipes? This is one you won’t want to miss!
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Recipe Information
Ingredients
- 12 pieces large shrimp
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 cup red bell pepper, diced
- 1 cup spinach, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 0.5 teaspoon ground black pepper
- 4 pieces lemon wedges
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water. Bring the low-sodium vegetable broth to a boil in a medium saucepan, then add the quinoa. Stir, cover, and reduce the heat to low. Cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
While the quinoa is cooking, prepare the shrimp by peeling them, leaving the tails intact. Devein the shrimp, then carefully butterfly each one by cutting them down the back without cutting all the way through.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and red bell pepper, sautéing until the bell pepper is tender, about 3 minutes.
Add the chopped spinach to the skillet and cook for an additional 2 minutes, or until wilted. Remove from heat.
In a large bowl, combine the cooked quinoa, the sautéed vegetables, lemon zest, chopped parsley, dill, and ground black pepper. Mix thoroughly.
Arrange the butterflied shrimp on a baking sheet lined with parchment paper. Gently spoon about 1 tablespoon of the quinoa mixture into each shrimp, pressing lightly to adhere.
Drizzle the stuffed shrimp with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 10 minutes, or until the shrimp are pink and opaque.
Serve the stuffed shrimp with lemon wedges on the side for squeezing over the top. Enjoy your delicious, heart-healthy meal!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1653 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
