Barbecue Shrimp and Sugar Snap Pasta Salad Clean Eating
Elevate your clean-eating game with this vibrant Barbecue Shrimp and Sugar Snap Pasta Salad! Packed with protein-rich grilled shrimp glazed in a smoky, low-sugar barbecue sauce, this wholesome dish combines the chewy texture of whole-grain or chickpea pasta with the crisp sweetness of sugar snap peas and juicy cherry tomatoes. Finished with a zesty dressing made from olive oil, fresh lemon juice, and garlic powder, this pasta salad is a masterclass in balancing bold flavors and healthy ingredients. Perfect for meal prep or a light dinner, it’s customizable, packed with nutrients, and ready in just 35 minutes. Plus, it’s an excellent way to enjoy a gluten-free twist or up your veggie intake!
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Recipe Information
Ingredients
- 1 lb Raw shrimp (peeled and deveined)
- 0.5 cup Barbecue sauce (low-sugar or clean eating-friendly)
- 8 oz Whole-grain or chickpea pasta
- 2 cups Sugar snap peas (trimmed)
- 1.5 cups Cherry tomatoes (halved)
- 0.5 cup Red onion (thinly sliced)
- 0.25 cup Fresh parsley (chopped)
- 2 tbsp Olive oil
- 2 tbsp Fresh lemon juice
- 0.5 tsp Garlic powder
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Instructions
Cook the whole-grain or chickpea pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the shrimp. Preheat a grill or grill pan over medium heat.
In a mixing bowl, combine the shrimp with 1/4 cup of barbecue sauce. Toss to coat evenly.
Grill the shrimp for 2-3 minutes per side, or until they are opaque and cooked through. Remove from heat and set aside.
Bring a pot of water to a boil and blanch the sugar snap peas for 1-2 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large mixing bowl, combine the cooked pasta, blanched sugar snap peas, cherry tomatoes, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, remaining 1/4 cup of barbecue sauce, garlic powder, sea salt, and black pepper to create the dressing.
Pour the dressing over the pasta mixture and toss gently until evenly coated.
Add the grilled shrimp to the salad and lightly toss to combine.
Serve the pasta salad immediately or chill in the refrigerator for 30 minutes for enhanced flavor. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 37.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4072 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
