Cook your quinoa following the packet instructions. Cook 1 cup of quinoa with 2 cups of chicken stock for about 20 minutes.
While the quinoa cooks, prepare the dressing. Add 2 tablespoons of olive oil, red chilli, garlic, and ginger in a small saucepan. Warm the ingredients and let sizzle for about 2 to 3 minutes. Remove from heat and add in honey, sesame oil, lime zest (reserving some for garnish) and juice of 1 lime. Set aside.
Season the shrimp on both sides with freshly ground black pepper and paprika. In a sauté pan, pour in the remaining olive oil. Add shrimps and cook for 1 minute. Drizzle in the soy sauce and juice of 1 lime. Cook for 1 to 2 minutes. Remove from heat and cut into chunks
Once the quinoa is ready, fluff with a fork and add the warm dressing. Toss to combine. Mix in the bell pepper, carrot and spring onions. Pour into a serving bowl and top with shrimp chunks and remaining lime zest.