by Olena

Garlic Butter Shrimp, Quinoa and Asparagus

by Olena

Garlic Butter Shrimp, Quinoa and Asparagus

I made this shrimp quinoa with asparagus and garlic butter last Thursday before Easter and it was a big hit even among the kids. Who doesn’t like garlic butter or shrimp?! This recipe is large so if serving 2 people cut in half because I wouldn’t freeze the leftovers. However, for 4 of us it was so nice to have lunch leftovers on a day off. The stir fry also can be refrigerated for up to 3 – 5 days (lunches for work!).

bottle of wine, vase with orange tulips and bowl of hard boiled eggs

Easter really marked the beginning of spring here in beautiful Pacific Northwest. We spent hours outdoors hiking local mountains, sleeping in and drinking coffee in bed, and of course making delicious food. Kids are at the age when they wake up quietly, eat cereal and watch TV in the morning. We didn’t need strollers or scooters for walking. Pinch me, I made it, survived last 9 years of caring for babies. It was truly amazing family time with some friends during which I was counting my blessings every minute. Hope you had a great Easter!healthy almond cake; bowl of guacamole and tortilla chips

I don’t think there was any traditional food on my Easter table. For appetizers we enjoyed Greek yogurt guacamole with Que Pasa chips, and cheese (that went well with wine all night). Main meal included grilled lime ginger chicken (same marinade as in lime ginger salmon), grilled green beans and peppers, and brown rice. Very simple food.

For dessert I made cake. I made cake! Last cake I made was this chocolate fudge one. But I couldn’t get healthy almond cake out of my head and decided to test it since I had an audience to eat it. OMG its was to die for! I will remake it and post before Mother’s Day. Alex who doesn’t eat cakes ever asked me to make it again. It was so airy, light and dairy free.

bag of asparagus

Now back to work days and this shrimp quinoa would make a great work week dinner. Literally takes 20 minutes or so to prepare.

I have been buying asparagus regularly and last one was a 2 lb package from Costco. So far, I made asparagus soup and broiled asparagus. Asparagus is one of those vegetables that is not heavily sprayed and/or doesn’t retain many pesticides. So, I do not bother to buy organic which I know would cost an arm and a leg.

Garlic Butter Shrimp

I bought shrimp at Costco too. Was getting pretty tired of tofu, chicken and venison, gotta admit. I quickly stir fried it in organic grass fed butter and added crushed garlic at the very end. That is my trick to make shrimp more flavourful because I find when you cook garlic first it loses its aromas. And this Ukrainian girl cooks garlic a lot so she would know.

container of sprouts

I have been hooked on sprouts lately. A lot! I discovered these little plants contain 100 times more enzymes than uncooked fruits and veggies and my children do not mind them. Have been sprinkling sprouts on everything lately. I just make sure they do not get cooked. So, I sprinkled some on shrimp quinoa too.

Garlic Butter Shrimp, Quinoa and Asparagus

Now, pine nuts. Toasted pine nuts go amazingly with quinoa and shrimp. They are pricey so I buy a bag at Costco that lasts me a very long time. You can skip them or use different toasted nuts of choice.

This garlic butter shrimp quinoa was so simple and delicious! The biggest joy I get watching locals trying my simple recipes and being honestly surprised how simple food can be tasty and healthy. Mission accomplished then!

Garlic Butter Shrimp, Quinoa and Asparagus

garlic butter shrimp quinoa asparagus

Garlic Butter Shrimp, Quinoa and Asparagus

Shrimp, quinoa and asparagus stir fry with fragrant garlic and moderate amount of butter. Delicious 30 minute healthy dinner recipe.
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 6 servings
Author: Olena


  • 1 cup quinoa dry
  • 2 lbs asparagus trimmed & cut into 2” pieces
  • 2 lbs large shrimp raw & deveined
  • 1/2 cup pine nuts optional*
  • 3 tbsp butter divided
  • 4 large garlic cloves crushed
  • 1 tsp himalayan pink salt divided
  • Sprouts optional


  • Cook quinoa as per package instructions.
  • In a ceramic non-stick wok, add pine nuts and toast until golden brown, stirring occasionally. Takes about 4 minutes. Transfer to a bowl.
  • Return wok to medium heat and melt 1 tbsp butter. Add half the amount of garlic and stir for 10 seconds. Add asparagus and sprinkle with 1/2 tsp salt; stir and cover. Cook for 5 minutes and transfer to a bowl with pine nuts.
  • Return wok to medium-high heat and melt 2 tbsp butter. Add shrimp, sprinkle with 1/2 tsp salt and cook until pink and no grey in sight, stirring occasionally. Turn off the heat, add half the amount of garlic and stir well. Sprinkle with black pepper if desired.
  • Add asparagus, pine nuts and quinoa to a wok. Sprinkle with sprouts if using. Stir gently and serve hot.

Store: Refrigerate in an airtight container for up to 3 days.


    Cut recipe in half if making for 2 people. *Use other toasted nuts.
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    20 comments on “Garlic Butter Shrimp, Quinoa and Asparagus

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    1. 5 stars
      Didn’t put Pine nuts or sprouts.
      And used coconut oil instead of butter.
      And still was delicious. Not my rating but my family’s.

      1. Yay! I often substitute what I have on hand like you and it always seem to work. Smart of you to use teh recipe just as a guideline and still cook a healthy meal.

    2. Did you have a chance to create the recipe for the gluten free honey cake ?? will be waiting. also any recipe for esp. beautiful crispy pie tart ( kryche tisto ) ?? all gluten free. thanks, Ivanka

      1. Yes, I will post the honey cake after April 25th. Can’t promise gluten free tart as I do bake those with whole wheat flour if I bake them ever. Trust me, happens only once in a few years. I try not to make dessert so I don’t eat it haha.

    3. I was so delighted to meet your website and read a great sounding recipe. Am also Ukrainian and love our spices and food. I also need to vary my menu using great, simple ingredients just to spruce up my kitchen. With this wonderful meeting, I’ve just met my goal. Also am gluten free and no beef, pork, lamb. Have gone literally ” to the birds “.. Chicken and turkey, but also lobster and shrimp. With these I do the best that I can. Will check with your site to see what I can learn from you. Daj Bozhe !! thanks, Ivanka

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