Peanut Shrimp Crunch Bowls

by Susan Hanna

In this yummy dish from Canadian Living, quinoa is tossed with a spicy peanut dressing and topped with cooked shrimp, veggies, greens and garnishes. For more heat, add a hot chili.

Serves 4.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Simply Natural sriracha instead of the chili paste. Look for frozen shrimp with just salt as a preservative. For more recipes using all-natural ingredients, visit Eye For a Recipe.


Spicy peanut dressing

  • 1/3 cup (85 ml) natural peanut butter
  • 3 tablespoons (45 ml) white vinegar
  • 4 teaspoons (20 ml) sodium-reduced soy sauce
  • 4 teaspoons (20 ml) Asian chili paste (such as sambal oelek)
  • ¼ teaspoon (1.25 ml) each salt and pepper


  • 1 cup (250 ml) red quinoa , rinsed
  • 2 teaspoons (10 ml) canola oil
  • 400 g (14 oz) large shrimp (31 to 40 count), peeled and deveined
  • ¼ teaspoon (1.25 ml) each salt and pepper
  • 8 cups (2 L) baby kale
  • 2 cups (500 ml) snow peas , trimmed and halved diagonally
  • 1 carrot , julienned
  • 1/3 cup (85 ml) sliced red onion
  • ½ cup (125 ml) cilantro sprigs
  • 1/3 cup (85 ml) unsalted roasted peanuts , chopped
  • 1 red Thai bird’s-eye pepper , sliced (optional)
  • 4 lime wedges


Spicy peanut dressing

In bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup (85 ml) water; set aside.


  1. In saucepan, cook quinoa according to package directions; fluff with fork.
  2. In large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.
  3. Stir 1/3 cup (85 m.) of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp (30 ml) of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges.

From Canadian Living