Skillet Quinoa with Buttery Kimchi Shrimp

Skillet Quinoa with Buttery Kimchi Shrimp is an easy, healthy weeknight dinner. The quinoa is loaded with spicy kimchi, crunchy cucumbers and edamame then topped with shrimp cooked in a buttery gochujang sauce. All you need is 1 large skillet and a big appetite for this delicious, Asian inspired meal.

Buttery Kimchi Shrimp

2 tbsp unsalted butter

¼ cup kimchi juice

4 cloves garlic, minced

2 tsp fresh ginger, grated

2 tbsp gochujang paste - also known as hot pepper paste (see notes for substitutions)

¼ cup vegetable broth

1 ½ lbs shrimp, deveined and tails removed

juice of 1 lime

Skillet Quinoa

neutral oil

1 cup kimchi, roughly chopped

2 tbsp kimchi juice

1 cup quinoa

2 cups vegetable broth

2 tbsp soy sauce

1 cup cucumber, diced

½ cup edamame, shelled and cooked

1 lime, sliced thin - optional garnish

2 green onions, slices - optional garnish

sesame seeds - optional garnish

Buttery Kimchi Shrimp

In a large skillet over medium heat, add the butter and kimchi juice. Once butter is melted, add the garlic and ginger and cook, stirring often for about 2 minutes. Add the gochujang paste and vegetable broth, stirring until combined.

Add the shrimp to the skillet and cook for about 2 minutes per side until no longer pink. Once cooked, turn off the heat and squeeze a lime over the top. Remove the shrimp using a slotted spoon and transfer to a plate. Cover the plate and set aside until the quinoa is done cooking. Use a large spoon to transfer the remaining gochujang butter sauce from the skillet into a small cup (don't worry if you leave a bit of sauce behind). Set aside.

Skillet Quinoa

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the kimchi and juice and cook for about 2 minutes. Add quinoa to the skillet and toast for about 2 minutes, stirring occasionally.

Pour broth into the skillet and bring to a boil. Reduce heat and let simmer, covered, for 20 Minutes.

Add the soy sauce, cucumber and edamame. Mix well. Place the shrimp on top of the quinoa then drizzle with remaining gochujang butter sauce. Serve with lime slices, green onions and sesame seeds if desired. Enjoy!

Nutrition Facts

Serving Size 2 cups

Servings 0

Amount Per Serving
Calories 265Calories from Fat 69

% Daily Value *
Total Fat 8g13%

Saturated Fat 3g15%

Trans Fat 0g
Cholesterol 153mg51%
Sodium 1261mg53%
Potassium 716mg21%
Total Carbohydrate 26g9%

Dietary Fiber 4g16%

Sugars 2g
Protein 22g44%

Vitamin A 11%
Vitamin C 6%
Calcium 12%
Iron 13%
Vitamin D 1%
Vitamin E 16%
Vitamin K 44%
Thiamin 13%
Riboflavin 14%
Niacin 18%
Vitamin B6 33%
Folate 31%
Vitamin B12 53%
Phosphorus 67%
Magnesium 24%
Zinc 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Skillet Quinoa with Buttery Kimchi Shrimp