Barbecue Shrimp & Sugar Snap Pasta Salad
Recipe: #21743
November 14, 2015
Categories: Salads, Fish/Seafood Salad, Shrimp, Cucumber, Asian July 4th, Grilling (Outdoor), Gluten-Free, Low Fat, No Eggs, Non-Dairy, more
""This is out of a Clean Eating magazine.""
Original is 4 servings
Ingredients
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- FOR DRESSING
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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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for large shrimp with firm texture and no black spots or discoloration.
- Choose cucumbers that are firm, heavy for their size, and have a bright, even color.
- Substitute shrimp for chicken: This substitution provides a leaner protein source and is a great option for those looking to reduce their intake of animal products.
- Substitute soba noodles for whole wheat pasta: This substitution provides a whole grain option that is higher in fiber and protein than regular pasta. It also has a lower glycemic index, which means it will help to keep blood sugar levels steady.
Asian-Style Substitute the five-spice powder with 2 teaspoons of Chinese five-spice powder. Omit the cilantro and basil in the salad, and replace the soy sauce with a combination of 1 teaspoon of sesame oil, 1 teaspoon of rice wine vinegar, and 1 tablespoon of low-sodium soy sauce. For the dressing, omit the garlic and honey and replace the olive oil with sesame oil.
Roasted Sweet Potatoes - Roasted sweet potatoes are a great accompaniment to this dish, as they provide a sweet and savory contrast to the flavors in the pasta salad. Roasting the sweet potatoes brings out their natural sweetness, and also adds a nice crunchy texture. They are easy to prepare and can be cooked in the oven while the shrimp is on the barbecue.
Grilled Corn on the Cob: Grilled corn on the cob is the perfect side dish for this pasta salad. The smoky flavor of the grilled corn complements the shrimp and the creamy dressing. It adds a layer of texture and sweetness that pairs nicely with the other flavors in the dish. Plus, it's easy to prepare and can be cooked on the same grill as the shrimp.
FAQ
Q: How long do I need to cook the shrimp?
A: Cook the shrimp for 2 minutes on each side over medium-high heat on the barbecue.
Q: What temperature should I cook the shrimp?
A: The ideal cooking temperature for shrimp is around 375°F. Be sure to preheat your grill or pan before adding the shrimp.
1 Reviews
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Fun facts:
The five-spice powder used in this recipe is a traditional Chinese spice blend that has been used in Chinese cuisine since the Tang Dynasty (618-907 AD).
The soba noodles used in this recipe are a traditional Japanese noodle made from buckwheat flour. They were first mentioned in the Shoku Nihongi, a Japanese historical document written in 797 AD.