Shrimp and Quinoa

Shrimp and Quinoa

60
BLUESP 1

"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 179 mg
  • 7%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
  3. In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

Reviews

60
  1. 83 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisin...

Most helpful critical review

Although I felt this recipe was basically very good, I felt it lacked flavoring and needed spices of some sort. The ginger/lime didn't really give it enough distinctive flavor, and the dish was ...

I used 4 tablespoons of lime juice, added 2 cloves of garlic in the saute, used red bell pepper instead of green, used 1 cup of chopped fresh green beans instead of asparagus, omitted the raisin...

I made this last night and my husband and I loved it. I did want to make a healthier version so I used 1 teaspoon olive oil to saute the vegetables and shrimp in a non-stick skillet over medium...

This recipe was delicious and exceptionally healthy. I didn't have asparagus so I substituted green beans. I also used fire roasted red peppers (in a jar) in place of the green peppers. Next ...

I made this dish last night and it was really fantastic. Easy and delicious, and so healthy! I pack bento lunches for myself so I'm always looking for good recipes to make on the weekend for t...

This was VERY good. I only made a few alterations, but nothing that would jeopardize the recipes integrity, for instance: I added 3 cloves of garlic (I honestly can't imagine this recipe witho...

The quinoa with all the veggies and sweet lime flavoring is excellent. I used red peppers instead of green for extra color, and regular raisins because I didn't have the golden. The only thing...

Excellent quinoa recipe. I added sliced grape tomatoes, too.

I left out the quinoa & lime, used orzo and chicken stock instead. Very good; made twice in one week, once with shrimp, once with tilapia. Delicious both times!

Although I felt this recipe was basically very good, I felt it lacked flavoring and needed spices of some sort. The ginger/lime didn't really give it enough distinctive flavor, and the dish was ...