Garlic Butter Shrimp and Quinoa in the Slow Cooker

This garlic butter shrimp and quinoa is an effortless and delicious weeknight meal made in the slow cooker.

I will never pass on the opportunity to get some fresh shrimp from my local fishmonger or grocery store! While I particularly love shrimp during warmer months, they taste just as good during winter, when you need something bright and flavorful to remind you of the better weather ahead.

This garlic butter shrimp and quinoa recipe screams “fancy dinner,” but it secretly lets you binge-watch your favorite show while it cooks! It’s an effortless crowd-pleaser, and each bite is bursting with the bright zest of lemon, the creamy nuttiness of quinoa, and a garlicky, buttery finish that ties it all together. Plus, it’s loaded with juicy shrimp and vibrant spinach for color and nutrients.

Perfect for gluten-free folks, pescatarians, or anyone looking for a light yet filling meal, this recipe doesn’t just cater to your dietary whims; it delivers big on flavor, too! Let your slow cooker do all the heavy lifting while you chill.

Is Garlic Butter Shrimp and Quinoa Healthy?

You bet it is! Quinoa is packed with protein, fiber, magnesium, and iron. Pair that with shrimp (which is low in calories but high in lean protein) and spinach (a vitamin-loaded leafy green) and you’ve got a nutrient-rich meal.

The garlic butter adds just the right touch of indulgence, but if you’re looking to cut out saturated fat, swap out the butter for olive oil or half the amount you use. You could also use organic grass-fed butter for its higher content of healthy fats like omega-3 fatty acids.

Want to amp up the health factor even more? Try reducing the salt and using fresh herbs like parsley or dill for extra flavor without sodium. You could even mix in some extra veggies like zucchini or cherry tomatoes to bulk it up with more goodness.

Why the Slow Cooker?

Ah, the humble slow cooker; a foolproof kitchen gadget that turns a medley of ingredients into something glorious while you’re off doing… literally anything else.

The slow cooker works by using consistent, low heat over an extended period of time, which makes it perfect for cooking grains like quinoa. Unlike stovetop cooking, where you have to babysit the pot to avoid sticking or burning, the slow cooker handles it all. No stirring, no fuss.

In this recipe, the slow cooker’s hands-free magic ensures your quinoa absorbs all the lemony, garlicky broth while becoming deliciously creamy. Meanwhile, the steam gently cooks the spinach and shrimp to perfection. Sure, you could make quinoa on the stove, but this method is a serious upgrade in terms of ease and flavor!

Serving Suggestions

I love to serve this garlic butter shrimp and quinoa with a refreshing Din Tai Fung Cucumber Salad to contrast the cooked flavors. You can also never go wrong with a Tomato-Cucumber-Mozzarella Salad or this Cucumber And Tomato Salad (With Onions) on the side! To add even more nutrients to the meal, I also like to stir through some Roasted Eggplant or Roasted Sweet Potatoes when the dish is ready to serve.

Recipe