Heart-Healthy Delicious Stuffed Shrimp

Elevate your seafood game with this Heart-Healthy Delicious Stuffed Shrimp recipe, a perfect blend of indulgence and nutrition! These tender, butterflied shrimp are generously filled with a flavorful quinoa stuffing, infused with the goodness of sautéed garlic, vibrant red bell peppers, and nutrient-packed spinach. Cooked in low-sodium vegetable broth, the quinoa pairs beautifully with fresh herbs like parsley and dill, creating a light yet satisfying filling. Drizzled with extra virgin olive oil and baked to perfection, these stuffed shrimp boast a golden, tender finish that’s both elegant and easy to achieve. Ready in under an hour, this wholesome dish is low in sodium, packed with protein, and ideal for weeknight dinners or special occasions. Serve with a squeeze of fresh lemon for a bright citrusy kick—your guests (and your heart) will thank you!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the chopped spinach to the skillet and cook for an additional 2 minutes, or until wilted. Remove from heat.

Step 6

In a large bowl, combine the cooked quinoa, the sautéed vegetables, lemon zest, chopped parsley, dill, and ground black pepper. Mix thoroughly.

Step 7

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.

Step 8

Drizzle the stuffed shrimp with the remaining 1 tablespoon of olive oil.

Step 9

Bake in the preheated oven for 10 minutes, or until the shrimp are pink and opaque.

Step 10

Serve the stuffed shrimp with lemon wedges on the side for squeezing over the top. Enjoy your delicious, heart-healthy meal!

Nutrition Facts

Serving size	(1058.8g)

Amount per serving	% Daily Value*
Calories	1090.2

Total Fat 41.0g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 340.2mg	0%
Sodium 1724.3mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 4.7g	0%
Total Sugars 6.1g
Protein 70.3g	0%

Vitamin D 273.6IU	0%
Calcium 282.1mg	0%
Iron 8.9mg	0%
Potassium 1653.1mg	0%

*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.

Source of Calories

Fat: 33.9%

Protein: 25.9%

Carbs: 40.2%