Ingredientes para Barbecue Shrimp And Sugar Snap Pasta Salad Clean Eating
- 1 lb. shrimp, peeled and deveined
- 1 tsp. five-spice powder
- 2 tbsp. olive oil
- 1 cup sugar snap peas
- 8 oz. soba noodles
- 1/2 English cucumber, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp. fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. honey
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Cómo preparar Barbecue Shrimp And Sugar Snap Pasta Salad Clean Eating
- Preheat barbecue to medium-high heat.
- In a bowl, toss 1 pound shrimp with 1 teaspoon five-spice powder and 1 tablespoon olive oil. Thread onto 4 skewers.
- While shrimp marinates, prepare the salad. Bring a pot of salted water to a boil.
- Add 1 cup sugar snap peas and cook until tender-crisp, about 2 minutes. Drain and immediately rinse with cold water to stop cooking. Slice lengthwise into julienne strips.
- Cook 8 ounces pasta (your choice of shape) according to package directions until al dente. Drain and rinse with cold water. Drain very well.
- In a large bowl, combine the cooked pasta and sugar snap peas.
- Add 1/2 cucumber, thinly sliced; 1/4 cup fresh basil, chopped; 1/4 cup fresh cilantro, chopped; and 1 tablespoon grated fresh ginger to the noodles.
- For the dressing: Grate 1 tablespoon fresh ginger into a fine-mesh sieve set over a small bowl. Using the back of a spoon, press firmly to extract the juice. Discard the ginger pulp.
- Whisk together the ginger juice, 2 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1 tablespoon honey.
- Pour dressing over the noodle mixture and toss gently to combine.
- Grill shrimp skewers for 2 minutes per side, or until pink and cooked through.
- Divide the pasta salad among four bowls. Top each with a shrimp skewer and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
12g
Fat
4g
Carbs
14g
