Spicy Shrimp Quinoa Salad

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The Kid and I decided to take a trip to the local science museum today since we’re members and they had a new CSI themed exhibit. It was actually kind of cool since it was aimed at older children instead of the younger crowd. They had fake crime scenes where you had to gather the evidence and solve the mystery of whodunit.

When we got to the museum, I had an eye opening moment. They gave us those slippery wristbands to wear. The kind that you remove the little sticker and wrap it around your wrist. The Kid helped me put on mine and then stuck her arm out for me to help her. I was suddenly shocked when I realized that her wrist is bigger than mine.

We stared for a moment and then unscientifically measured them using our fingers. Yep, hers is definitely bigger. As a mom, I’m feeling bittersweet that my baby is getting to be as big if not bigger than me. Now I know how those Boy Moms feel when their sons outgrow them. Thankfully she isn’t taller or heavier than me yet.

The Kid of course is focusing on why her bones are bigger than mine. Um, we share genetics, dear but only half. You get your other (clearly bigger) half from someone else. Maybe my wrists are just freakishly small and I didn’t realize it. I’m pondering being able to double the size of my wardrobe soon when I get to raid her closet. 😉

We celebrated with a new recipe that’s perfect for summertime. I love the spicy Tex Mex type flavors in this and the kitchen smelled wonderful while it was cooking. I’ve got a couple tips for you. Don’t worry about the leftover chick peas. I stuck mine in the fridge and am using them in another recipe that I’ve got coming.

I’ve also got a secret that I use for honey. I used to get those honey bears, but I don’t use a lot of honey in cooking. Just some every now and then if a recipe calls for it, or sometimes I’ll add it to tea. The honey always ended up petrifying before I could use it all and then I came up with the perfect solution. If I have a need for a little honey, I grab a few packets of it at the Starbucks. No leftovers!

Spicy Shrimp Quinoa Salad  Spicy Shrimp Quinoa Salad

  • 1/4 cup lime juice, divided
  • 2 tsp chili powder
  • 1 tsp cumin, divided
  • 1/4 tsp sriracha hot sauce
  • 1/8 tsp paprika
  • 1 tsp minced garlic, divided
  • 1 lb shrimp, peeled
  • 3/4 uncooked quinoa
  • 1/2 cup onion, chopped
  • 1 cup water
  • 1 tsp honey
  • 10 oz grape tomatoes
  • 1/2 cup chick peas, drained and rinsed
  • 1 medium avocado, sliced
  • 1/4 cup cilantro, chopped

In a bowl, mix 2 Tbsp lime juice, chili powder, 1/2 tsp cumin, sriracha, paprika and 1/2 tsp garlic. Add in the shrimp and toss to coat. Set them aside to marinate while you work on the quinoa.

Spray a medium saucepan with non-stick spray and add the onions. Saute for about 3 or 4 minutes over medium high heat until they start to soften. Add the remaining 1/2 tsp garlic and quinoa. Cook for about 2 minutes to toast the quinoa, stirring constantly so it doesn’t burn.

Add the water and bring to a boil. Reduce heat and cover. Simmer for 13 minutes until the water is absorbed. Remove from heat. Cook the shrimp either on a piece of tin foil under the broiler or saute over medium high heat in a pan until cooked. I did them under the broiler.

While the shrimp are cooking, toss the quinoa with the remaining 2 Tbsp lime juice, 1/2 tsp cumin, and honey in a bowl. Add in the chick peas and tomatoes and mix gently. Divide the quinoa salad evenly on 4 plates. Top with the shrimp and avocado slices and sprinkle with cilantro.

Makes 4 servings at approximately 377 calories each. If you leave out the avocado, it’s about 277 per serving. I loved how the tomatoes popped when you bit into them and the flavor combinations of sweet and spicy.

Have you ever tried quinoa? It’s a nice change the usual side like rice. If you have kids, are they bigger than you yet?


  1. I still haven’t tried quinoa – I keep thinking about it and finding recipes that look good – just need to do it!!!
    My oldest son (14) is about 3-4 inches taller than me and has about 20 pounds on me.
    My youngest son (12) is almost my height and just about 10 pounds less than me.

    • Adrianne says

      We love quinoa. I even make a large batch and then have some with cinnamon, sugar and almond milk for breakfast. I’ve only had the beige/light brown color. I’ve seen red and other colors when shopping and wondered if they taste different.

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