Chili-Lime Shrimp Over Quinoa

Chili-Lime Shrimp Over Quinoa

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 10 min

Ingredients

  • 1 cup quinoa
  • 2 cups frozen green peas, thawed
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1/4 cup lime juice, divided
  • 1/2 tsp. chili powder
  • 1 lb. peeled and deveined uncooked extra large shrimp, (about 16 to 20)
  • 3 Tbsp. chopped fresh cilantro leaves, divided

Directions

  1. Cook quinoa according to package directions, adding peas during last 3 minutes of cook time.
  2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat. Add 2 tablespoons lime juice and chili powder and cook until bubbly. Stir in shrimp and cook, turning once, until pink, about 4 minutes. Remove from heat; stir in 1 tablespoon of the cilantro.
  3. Stir remaining 1 tablespoon Spread, 2 tablespoons cilantro and 2 tablespoons lime juice into hot cooked quinoa. Arrange quinoa on plates. Top with shrimp; drizzle any sauce remaining in skillet over shrimp.

TIP: Also delicious with red quinoa!

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 340
Calories from Fat 80
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 790 mg
Total Carbs 39 g
Dietary Fiber 6 g
Sugars 6 g
Protein 25 g
Calcium 10 %
Iron 20 %
Vitamin C 30 %
Vitamin A 45 %
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