Five Quick Weeknight Dinner Recipes Under 15 Minutes

After a long day at work or school, the last thing most of us want to do is spend hours in the kitchen. But that doesn’t mean you have to sacrifice flavor or nutrition. These five dinner recipes can all be prepared in under 15 minutes, making them perfect for busy weeknights when time is short but you still want a satisfying home-cooked meal.

1. Mediterranean Garlic Shrimp with Couscous

This bright, flavorful dish comes together in minutes and delivers protein, whole grains, and vegetables in one simple meal.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 2

Ingredients:

• 1 cup couscous
• 1 ¼ cups hot vegetable broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 12 oz (340g) large shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 1 cup baby spinach
• Juice of 1 lemon
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
• ¼ cup crumbled feta cheese

Instructions:

1. Place couscous in a medium bowl, pour hot broth over it, cover, and set aside for 5 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
4. Add shrimp and cook for 2 minutes per side until pink and opaque.
5. Stir in cherry tomatoes and spinach, cook for 1 minute until spinach wilts.
6. Fluff the couscous with a fork and divide between two plates.
7. Top with the shrimp mixture, sprinkle with lemon juice, parsley, and feta cheese.
8. Season with salt and pepper to taste.

2. Quick Asian Beef and Vegetable Stir-Fry

This versatile stir-fry can be adapted to whatever vegetables you have on hand. The secret is the flavorful sauce that comes together in seconds.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4

Ingredients:

• 1 lb (450g) pre-sliced beef stir-fry strips
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 1 bag (16 oz) frozen stir-fry vegetables
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Cooked rice or rice noodles for serving (instant or pre-cooked)
• Sliced green onions for garnish

Instructions:

1. In a small bowl, whisk together cornstarch, soy sauce, honey, and rice vinegar. Set aside.
2. Heat oil in a large wok or skillet over high heat.
3. Add beef and cook for 2-3 minutes until browned.
4. Add frozen vegetables, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are heated through.
5. Pour the sauce over the beef and vegetables, cook for 1 minute until thickened.
6. Serve over rice or noodles, garnished with green onions.

3. Creamy Avocado and White Bean Wraps

No cooking required for this protein-packed vegetarian option that’s ready in minutes.

Prep time: 10 minutes
Cook time: 0 minutes
Serves: 2

Ingredients:

• 1 ripe avocado
• 1 can (15 oz) white beans, drained and rinsed
• Juice of ½ lemon
• 2 tablespoons olive oil
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 2 large whole wheat wraps or tortillas
• 2 cups pre-washed mixed salad greens
• ½ cup grated carrot
• ¼ cup thinly sliced red onion
• 2 tablespoons pumpkin seeds (optional)

Instructions:

1. In a medium bowl, mash avocado and white beans together with a fork, leaving some texture.
2. Stir in lemon juice, olive oil, garlic powder, salt, and pepper.
3. Warm tortillas slightly in microwave for 10 seconds if desired.
4. Spread half of the avocado-bean mixture on each tortilla.
5. Top each with half of the greens, carrots, red onion, and pumpkin seeds.
6. Roll up tightly, cut in half, and serve immediately.

4. Egg and Vegetable Fried Rice

Turn leftover rice into a speedy, satisfying dinner with this egg-based recipe.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 2

Ingredients:

• 2 tablespoons vegetable oil
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 2 cups cold cooked rice (leftover rice works best)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Sriracha or other hot sauce to taste (optional)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Pour in beaten eggs and cook, stirring occasionally, until set but still moist, about 1 minute. Remove to a plate.
3. Add remaining tablespoon of oil to the skillet.
4. Add frozen vegetables, green onions, and garlic. Stir-fry for 2 minutes.
5. Add rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through.
6. Return eggs to the skillet, add soy sauce and sesame oil. Stir to combine.
7. Cook for 1 more minute, then serve with hot sauce if desired.

5. Caprese Skillet Gnocchi

Store-bought gnocchi transforms into a restaurant-worthy meal in minutes with this Italian-inspired recipe.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 2-3

Ingredients:

• 1 tablespoon olive oil
• 1 package (16 oz) shelf-stable potato gnocchi
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)
• 4 oz (113g) fresh mozzarella, torn into pieces
• ¼ cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• Freshly ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add gnocchi in a single layer and cook undisturbed for 2-3 minutes until golden on one side.
3. Stir and continue cooking for 2 more minutes until gnocchi is golden all over.
4. Add garlic, tomatoes, salt, and red pepper flakes. Cook for 2 minutes until tomatoes begin to soften.
5. Remove from heat and stir in mozzarella. Cover and let stand for 1-2 minutes until cheese melts slightly.
6. Top with basil, drizzle with balsamic glaze, and sprinkle with black pepper.

Time-Saving Tips for Quick Weeknight Cooking

To make weeknight dinners even faster, try these helpful tips:

• Pre-prep on weekends: Chop vegetables, portion proteins, and prepare ingredients in advance.
• Use kitchen shortcuts: Pre-washed greens, frozen chopped vegetables, and shelf-stable gnocchi save valuable minutes.
• Keep a well-stocked pantry: Items like canned beans, couscous, and frozen vegetables are the foundation of quick meals.
• Cook once, eat twice: Make extra rice, pasta, or proteins to repurpose in the next day’s meal.
• Clean as you go: Rinse and reuse cutting boards and utensils during preparation to minimize post-dinner cleanup.

With these quick recipes in your weeknight rotation, you’ll spend less time cooking and more time enjoying your evening. Remember, a home-cooked meal doesn’t have to be complicated or time-consuming to be delicious and satisfying.