Chili-Lime Shrimp Over Quinoa

Chili-Lime Shrimp Over Quinoa

Category: Quick Dishes

  • Recipe serves 4 servings

  • Prep Time 15 min

  • Cook Time 10 min


  • 1 cup quinoa

  • 2 cups frozen green peas, thawed

  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Original 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


  • Cook quinoa according to package directions, adding peas during last 3 minutes of cook time.

  • 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.

  • 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.

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