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Roasted Shrimp* and Tomatoes with Quinoa

Active Time: 20 minutes / Cook Time: 25 minutes / Total Time: 35 minutes

Makes 2 servings

*Feel free to substitute ½ lb. cod, cut into chunks, for the shrimp. Roast the cod for 8-10 minutes, or until it flakes easily with a fork.

Roasted Shrimp (Cod) & Tomatoes w Quinoa.JPG


  • ½ cup quinoa, soaked overnight if possible, rinsed and drained
  • 1 cup water
  • ¾ teaspoon fine sea salt, divided
  • 1 tablespoon coconut oil OR ghee
  • 12 large shrimp, peeled and deveined
  • 12 cherry tomatoes
  • ½ teaspoon dried Italian seasoning blend
  • 1 tablespoon extra-virgin olive oil
  • juice of ½ a lemon
  • 2 tablespoons chopped fresh basil, optional


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. Place quinoa, water, and ½ teaspoon salt in a medium saucepan with a lid. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat but leave the lid on and let the quinoa steam until ready to serve.
  3. While the quinoa cooks, in a large bowl, toss the shrimp and cherry tomatoes with the coconut oil, Italian seasoning, and remaining ¼ teaspoon salt.
  4. Place the mixture on the baking sheet in an even layer and roast, stirring once, for 10-15 minutes, or until the shrimp is cooked (it will be pink, and curl in on itself slightly; if the shrimp cooks faster than the tomatoes, remove to a plate and keep warm) and the tomatoes are starting to burst.
  5. Drizzle the olive oil and lemon juice over the shrimp and tomatoes on the pan. Toss lightly.
  6. Fluff quinoa with a fork and place ½ of the quinoa on each of two plates. Top with the shrimp and tomatoes, sprinkle with the basil, if using, and serve.