One-Pot Shrimp Millet Porridge

This is a one-pot shrimp millet porridge (鮮蝦小米粥) with corn and hon shimeji mushrooms. I cooked this soon after making a meatless version with broccoli and wolfberry. A one-pot millet porridge always comes in handy when I want to cook something satisfyingly easy, light and healthy. It is also handy for clearing the fridge of any odd leftover meat or vegetable. This mix of ingredients really came about from the leftover ingredients I had on the day.

Shrimp Millet Porridge Recipe

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Shrimp Millet Porridge Recipe

Shrimp Millet Porridge Recipe
This recipe adapts well by switching the shrimp with another meat protein, such as chicken breast. In place of hon shimeji, you can use other types of mushrooms such as shiitake. You can add on to or replace the corn with carrot, peas and broccoli as well. In other words, if there is that some leftover ingredient in your fridge, you can probably throw it into the pot :D

One-Pot Shrimp Millet Porridge Recipe

In this recipe, everything cooks in one pot on the stove. Alternatively, you can also make the millet porridge separately in a rice cooker (see method 2 of millet porridge recipe) first, before transferring the cooked millet to a pot on the stove.


  • 1/2 cup (100 grams) millet (小米) washed in a few changes of water until water runs quite clear; drained
  • 1 litre water top up with more water whenever needed
  • half tbsp mushroom seasoning powder to taste; can substitute with other seasonings such as soy sauce or salt
  • 100g hon shimeji ends trimmed, separated to smaller bunches
  • 100g corn nibblets thawed if using frozen; rinsed and drained if using tetra-pak corn
  • 10 tiger prawns (shrimps) shelled and deveined
  • chopped spring onions for garnish


  1. Cook millet porridge. Add washed millet and water in a large pot. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for about 20-30 minutes, until the millet grains are tender but still intact. Skim the foam with a mesh strainer in the early stages of cooking if desired. Stir the bottom of the pot regularly. Top up with more water whenever needed during simmering. When the porridge is cooked, season it with mushroom seasoning powder.
  2. Add shimeiji, corn and shrimps. Add shimeiji and corn nibblets, simmer for 3 minutes.  Finally add the shrimps and cook for 2 or more minutes (depending on their size) until they are just cooked. Garnish with spring onions and serve.