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2 servings, 2-1/4 cups (550 mL) each
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Cooking shrimp requires gentle heat. Cook them on a very gentle simmer just until they turn bright pink and the tails curl. Overcooked shrimp are rubbery so drain them as soon as they’re done.
Serve with lemon wedges.
Think protein and iron only come from meat? Think again! The shrimp and quinoa in this recipe make it an excellent source of protein and iron.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.