Shrimp and Quinoa

A delicious (and nutritious!) combination.

Total Time:
Level: Easy


  • 1 tbsp. olive oil
  • 1 ¼ c. sliced zucchini
  • 1 garlic clove (minced)
  • 3 oz. shrimp (peeled and deveined)
  • pinch of salt
  • pinch of red pepper flakes
  • 1 ½ tsp. oregano (or ½ tsp dried)
  • ½ c. halved grape tomatoes
  • ½ c. quinoa


  1. Heat 1 Tbsp olive oil in a skillet over medium heat. Add 1 ¼ cups sliced zucchini. Cook until zucchini start to turn golden, 2 to 4 min.
  2. Add 1 garlic clove (minced) and 3 oz shrimp (peeled and deveined). Cook until shrimp start to turn pink, about 2 min.
  3. Add a pinch each of coarse salt and red pepper flakes, 1 ½ tsp oregano (or ½ tsp dried), and ½ cup halved grape tomatoes. Cook until tomatoes soften, 2 min.
  4. Serve over ½ cup cooked quinoa.

All Day-Off Diet dinner recipes are under 520 calories per serving.

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

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