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Chili Lime Shrimp Over Quinoa

Original recipe is from I Can't Believe It's Not Butter. All rights belong to them. This is our alteration.
Course: Main Course
Keyword: light, quick, quinoa, shrimp
Servings: 2 people


  • 1 cup quinoa
  • 1 can peas 15 oz, drained
  • 3 tbsp light butter
  • ¼ cup lime juice divided
  • ½ tsp chili powder
  • 1 lb shrimp peeled and deveined, already cooked if you want to shorten cooking time
  • 3 tbsp cilantro leaves chopped, divided


  • Cook quinoa according to package directions.
  • Melt 2 tablespoons light butter 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 (if using pre cooked shrimp, 2-3 minutes is fine). Add peas at this time too. Remove from heat; stir in 1 tablespoon of the cilantro.
  • Add quinoa to skillet. Stir remaining 1 tablespoon butter, 2 tablespoons cilantro and 2 tablespoons lime juice. Stir and serve.