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Shrimp and Quinoa

Rated as 4.27 out of 5 Stars

"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad."
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Ingredients

55 m servings 457
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 457 calories; 18.3 43.6 31.1 173 179 Full nutrition

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Reviews

Read all reviews 68
  1. 93 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

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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 ...