A delicious lime chicken meal with a touch of heat. Rice and your preferred veggie should be served with this dish.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken broth
- 1 cup quinoa
- 1 tablespoon canola oil
- 1 bunch green onions, sliced
- 1 cup corn kernels
- 1 pound peeled and deveined shrimp
- 1 cup thawed frozen peas
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon toasted sesame oil
- ½ cup chopped cilantro
Instructions
- Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
- While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
- Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 488 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Yummmm!!! I don’t cook shrimp as long as this; as soon as I put the shrimp in, I added the peas; the back dumped the hot quinoa on top & In moments the shrimps are pink& turn it off! Yum!!!
The best! I love this recipe. I make almost once a week, exactly as written.
Needs something for a signature taste, doesn’t have that. I added salt and pepper to taste then a little chili powder to get it, Still not there. I’m confused on the many 5 star ratings,
Very versatile recipe. I added some garlic, mixed frozen veggies, baby spinach. I did spice it up a notch with some cajun seasoning as well.
Delicious
Great dish! We enjoyed this a lot! This is also very versatile. I used Sesame seeds instead of sesame seed oil…as that was laying around. Also, I added a green pepper, garlic, and a small onion as they needed to be used. We will certainly be making this again.
My husband, who loves Asian food, liked this a lot. My jury is still out on quinoa… This dish was very easy and took exactly the amount of time stated. I substituted red onion and left out the cilantro since I only wanted to use what I had on hand. I would add an extra teaspoon of sesame oil and add egg into the mix next time.
This was great! I made some minor changes. I used egg instead of shrimp and coconut oil instead of canola. I also added a little garlic. I will be making this one again for sure
Will definitely make again but next time will cut the corn and peas in half. I will also add the onion (vidalia, not green) later than suggested since I prefer my onions al-dente in dishes like this.
Tried this tonight – I didn’t use toasted sesame oil as I did not have any. Also added an egg and scrambled it up in the mix before adding the shrimp. With the addition of some dried chili flakes for a bit of bite, it wasn’t bad!
This was incredible! I did make some changes though, I did not have green onions so I used half of a regular onion. Then I did not have corn so I couldn’t add it. I also only had a peas and carrots frozen mix. I used olive oil because that is all I carry. I also added about a tablespoon of ketchup with the soy sauce. It came out perfectly! Thank you so much for sharing this!
Excellent! I added just a splash extra of the sesame oil and soy sauce. Very good!
Very tasty! I am not personally a huge fan of the texture of Quinoa however this is a delicious, easy and healthy way to serve it up. I used olive oil instead of canola and left out the peas and cilantro (HATE cilantro). Definitely a keeper!
I changed the recipe a little. I did not use the corn or peas and added garlic. It turned out great. Very good flavors and my husband loved it!! The soy and sesame oil gives it that pop!!