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.
If you like spicy food, then this recipe is for you! Kimchi and gochujang paste play the starring roles in this Asian inspired dish. You can cook this entire meal from start to finish in just ONE SKILLET, which means easy cleanup.
In an effort to try and cook healthier meals, I turned to quinoa and knew I could take it from bland to grand. I loaded up the quinoa with spicy kimchi along with some cucumbers and edamame for some crunch. I decided to add shrimp for the protein and cooked it in a super delicious gochujang butter sauce. This stuff is finger licking good.
Ingredients for Skillet Quinoa with Buttery Kimchi Shrimp
Kimchi and gochujang paste make up the majority of the flavor profile in this dish. I highly recommend heading to an Asian supermarket if you have access to one. You can find everything you need from there and they typically have homemade kimchi which I much prefer.
Buttery Kimchi Shrimp
- unsalted butter
- kimchi juice – all that liquid gold at the bottom of a jar of kimchi.
- garlic
- fresh ginger
- gochujang paste – also known as hot pepper paste. You won’t find this in your local grocery store. However, an Asian supermarket will definitely have it. If you don’t have access to one, you can substitute with Thai chili paste or tomato paste.
- vegetable broth
- shrimp
- lime
Skillet Quinoa
- neutral oil
- kimchi
- kimchi juice
- quinoa
- vegetable broth
- soy sauce
- cucumber
- edamame
- lime – optional garnish.
- green onions – optional garnish.
- sesame seeds – optional garnish.
Here’s what else you’ll need:
- large skillet with lid
- stirring spoon
- slotted spoon
- cutting board and knife
- large plate
- measuring cups and spoon
- grater
How to Make Skillet Quinoa with Buttery Kimchi Shrimp
There are really just 2 main steps in creating this Asian inspired masterpiece – cook the shrimp then cook the quinoa. Add all the additional flavors and you’ve got a quick and simple weeknight dinner ready in less than an hour using just 1 skillet.
Buttery Kimchi Shrimp
- Cook garlic and ginger in butter and kimchi juice. Add gochujang paste and vegetable broth.
- Add the shrimp and cook until no longer pink. Top with lime juice then remove shrimp using a slotted spoon. Transfer remaining sauce to a cup and set aside.
Skillet Quinoa
- Toast quinoa in oil and kimchi juice.
- Add broth and bring to a boil. Reduce heat and let simmer, covered, until quinoa is cooked.
- Add the soy sauce, cucumber and edamame. Mix well. Place the shrimp on top of the quinoa then drizzle with remaining gochujang butter sauce.
More Seafood Recipes
- White Fish with Roasted Eggplant and Garlicky Burst Tomatoes
- Sheet Pan Salmon Tacos with Mango Corn Salsa
Please let me know how your Skillet Quinoa with Buttery Kimchi Shrimp turns out in the comments below! I can’t wait to hear from you.
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.
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.
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!
Ingredients
Directions
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.
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!
Notes
SUBSTITUTIONS: You won’t find gochujang paste in your local grocery store. However, an Asian supermarket will definitely have it (look for hot pepper paste). If you don’t have access to one, you can substitute with Thai chili paste or tomato paste.
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