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Shrimp Quinoa

Shrimp Quinoa


"A delicious stir fry-like dish that includes vegetables and shrimp."
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45 m servings 378 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
  3. Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 68
  1. 99 Ratings

Most helpful positive review

This tastes wonderful. Loved the ginger and asparagus in it. One suggestion, since the shrimp should only be cooked for a short time, saute them separately and add after adding the quinoa. I fou...

Most helpful critical review

I did not care for this recipe.

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This tastes wonderful. Loved the ginger and asparagus in it. One suggestion, since the shrimp should only be cooked for a short time, saute them separately and add after adding the quinoa. I fou...

This is a terrific recipe: beautifully colored, easy, and healthy (with one small change). Like another reviewer, we only used half of the shrimp required and it was still more than enough-I wa...

OMG!! I made this for dinner. My husband loved it as well as I. The quinoa, shrimp and veggies mixed beautifully and the ginger and lemon set it off. I will make this again and again. Didn't ...

I'm on the hunt lately for quinoa recipes and since I have about 5 bags of shrimp from a recent sale I thought I'd give this one a try. Verdict: yummy! I made it exactly as written except for...

My husband and I LOVED this dish! We threw sambal oelek (vietnamese chili paste) into the oil to give it a little kick otherwise, the flavors were simple but delicious. We also used only a 1/2...

This was wonderful! It was my first time using quinoa and I couldn't have been happier with the results. I didn't have asparagus so I used green beans and left out the raisins since hubby does...

Great recipe! I changed it up a bit since I didn't have some of the ingredients and I also used red quinoa to add color! Try cooking your veggies in white wine and then at the very end put in fr...

I was in an adventerous mood this weekend, so I made a couple of recipes that include some ingredients that I'm not too crazy about, including red peppers and raisins. Since the only meat I eat...

This was really good with some revisions. I omitted the raisins and red bell pepper and replaced green beans for the asparagus. This lacked a little flavor so I added a few spashes of soy sauc...

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