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Under the Sea Shrimp and Quinoa

under the sea shrimp pan

While perfectly cooked seared scallops can be hit or miss on Hell’s Kitchen, you’ve got a secret ingredient with this ultra-versatile sweet and spicy blend with flavors of maple and Korean chile flakes. This super easy shrimp and quinoa recipe is great dish to start experimenting with flavor. 

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under the sea shrimp pan

Under the Sea Shrimp and Quinoa

  • Author: Shannon Feltus | Urban Farm Foods
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x


  • 1 cup washed quinoa
  • 2 cups water
  • 1012 jumbo shrimp, peeled 
  • 1 1/2 tablespoons Hell’s Kitchen Under the Sea Seasoning
  • 1 lemon 


  1. Cut the lemon in half. Juice one half and slice the other. Set aside.
  2. In a mixing bowl add shrimp and one tablespoon Under The Sea seasoning and toss to coat. 
  3. Add about a tablespoon of olive oil to a large sauté pan. Add the shrimp to the pan when the oil is hot and cook on medium-high heat flipping to get a hard sear on each side. 
  4. Remove the shrimp and set aside.
  5. In the same pan add the quinoa, water, remaining Under The Sea seasoning and lemon juice. Bring to a boil and then drop the heat to low. Stir well and simmer for 10 minutes. Add shrimp and lemon slices and simmer for an additional 3 minutes. Fluff with a fork and remove from heat. Let sit for about five minutes to absorb any remaining liquid.

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