Barbecue Shrimp & Sugar Snap Pasta Salad

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


""This is out of a Clean Eating magazine.""

Original recipe yields 4 servings
OK
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (278.3 g)
  • Calories 503.6
  • Total Fat - 6.2 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 142.8 mg
  • Sodium - 1904.2 mg
  • Total Carbohydrate - 93.4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 57.6 g
  • Protein - 23 g
  • Calcium - 96.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat barbecue to medium-high.

Step 2

Toss shrimp with five-spice powder and olive oil.

Step 3

Thread onto skewers.

Step 4

Let marinate while preparing salad.

Step 5

Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.

Step 6

Slice lengthwise into julienne strips (be careful-some of the peas pop out).

Step 7

Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.

Step 8

Drain well.

Step 9

Place in a large bowl with sugar snaps.

Step 10

Slice cucumber in half lengthwise (scrape out seeds if you wish).

Step 11

Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.

Step 12

For the dressing place grated ginger in a small sieve set over a bowl.

Step 13

Using the back of a spoon, firmly press ginger to release juice,.

Step 14

Discard grate ginger. Stir in garlic, soy sauce, oil and honey.

Step 15

Pour over noodle mixture and toss to evenly mix.

Step 16

Barbecue shrimp, 2 minutes per side.

Step 17

Divide noodles among four bowls and top each with a skewer.

Tips & Variations


No special items needed.

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