In a medium pot, boil chicken stock or water and cook quinoa according to instructions on the package.
In a small bowl, toss shrimp, salt, paprika and cornstarch together until lightly coated.
In a large skillet, melt butter over medium-high heat then with tongs, grab individual shrimp and shake off excess cornstarch. Add to skillet and sear on both sides then remove and place on a plate so you don't overcook the shrimp. It's okay if it's not fully cooked through. You will ensure it's completely cooked through shortly.
Add garlic to skillet and saute until fragrant, about 30 seconds. Add shrimp back in and cook until cooked through.
Fluff cooked quinoa and season with salt and pepper. Add basil, toss to incorporate, then divide evenly amongst bowls.