Barbecue Shrimp And Sugar Snap Pasta Salad Clean Eating Recipe

Ingredients for Barbecue Shrimp And Sugar Snap Pasta Salad Clean Eating

• 1 pound shrimp
• Five Spice Powder
• 1 tablespoon olive oil
• Sugar Snap Peas
• Soba Noodles
• English Cucumber
• Fresh Basil
• 1/4 cup fresh cilantro
• Fresh Ginger
• Garlic Clove
• Low Sodium Soy Sauce
• 1 tablespoon honey

How to Make Barbecue Shrimp And Sugar Snap Pasta Salad Clean Eating

1. Preheat barbecue to medium-high heat.
2. In a bowl, toss 1 pound shrimp with 1 teaspoon five-spice powder and 1 tablespoon olive oil. Thread onto 4 skewers.
3. While shrimp marinates, prepare the salad. Bring a pot of salted water to a boil.
4. 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.
5. Cook 8 ounces pasta (your choice of shape) according to package directions until al dente. Drain and rinse with cold water. Drain very well.
6. In a large bowl, combine the cooked pasta and sugar snap peas.
7. 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.
8. 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.
9. Whisk together the ginger juice, 2 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1 tablespoon honey.
10. Pour dressing over the noodle mixture and toss gently to combine.
11. Grill shrimp skewers for 2 minutes per side, or until pink and cooked through.
12. Divide the pasta salad among four bowls. Top each with a shrimp skewer and serve immediately.