February 06, 2015

chili lime shrimp over quinoa


I recently bought a rice cooker and turns out it is pretty much one of my best kitchen decisions yet.  It not only cooks rice, but also grains like quinoa and barley, quickly and perfect.  Every time.  I held off for a long time, going against the advice of my sister, because let's be honest... I have PLENTY of kitchen appliances.  However, this was one that I'm glad I purchased!

This shrimp dish is quick and easy to prepare (there are only 7 ingredients!), plus delicious, making it perfect for a busy weeknight meal. I would prefer fresh peas, but since they are seasonally unavailable right now, I opted for frozen peas and they did the job.  If you don't like cilantro, parsley would also be delicious in the quinoa, so swap them out!

Oh, I also added numbers to the steps in my recipes... hope they make following the directions a little easier and if you print them out without the pictures they will be more organized.  If you know me... I LOVE to be organized.  So you're welcome!
Servings 4-6
Total Time 20 minutes

  • 2 cups quinoa
  • 4 cups frozen peas
  • 4 tablespoons butter, divided
  • 1/3 cup lime juice, divided (about 4 limes)
  • 1/2 teaspoon chili powder
  • 1 pounds fresh caught shrimp, peeled and deveined
  • 1/2 cup chopped cilantro

1.  In a large saucepan, cook the quinoa according to package directions, adding peas during last 3 minutes of cook time.

2.  Meanwhile in a large skillet, over medium-high heat, melt 2 tablespoons of butter.  Add 2 tablespoons lime juice and chili powder and cook until bubbly. Stir in shrimp and cook, turning once, until pink, about 4 minutes.

3.  Stir remaining 2 tablespoons butter, 1/4 cup cilantro, and 4 tablespoons lime juice into hot cooked quinoa.

4.  Top quinoa with shrimp, any remaining sauce in the skillet, and sprinkle with cilantro.  Enjoy!!!

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