- 1 cup quinoa
- 2 cups frozen green peas (thawed)
- 3 tablespoons I Can't Believe It's Not Butter!® Spread (divided)
- 1/4 cup lime juice (divided)
- 1/2 teaspoon chili powder
- 1 pound extra large shrimp (peeled and deveined uncooked, about 16 to 20)
- 3 tablespoons cilantro leaves (chopped fresh, divided)
Directions:
- 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.
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