Elevate your meal prep game with this Macro Friendly, mouthwatering and healthy Peanut Pasta Salad with Shrimp! Packed with high-quality protein with 40g per serve, and vibrant flavors, this recipe comes together in under 30 minutes.
Jump to RecipeWhy you will love this Peanut Pasta Salad Recipe
💪 High-Protein Powerhouse: Shrimp/Prawn takes center stage in this dish, providing a lean source of protein to fuel your body and support muscle health.
🥜 Nutty Indulgence: The creamy peanut sauce adds a luscious texture and a depth of flavor that will tantalize your taste buds.
🌈 Colorful Veggie Medley: A rainbow of fresh vegetables not only adds a burst of color but also loads the dish with essential nutrients.
🍲 Meal Prep Magic: Prepare a batch on the weekend, and you’ll have a week’s worth of satisfying lunches or dinners. It’s a time-saving, health-boosting solution for those busy days when you crave a nutritious homemade meal.
👩🍳 Easy-to-Follow Recipe: Even if you’re not a kitchen expert, this recipe is a breeze to follow. Impress yourself and others with this delectable and protein-packed pasta salad.
🍽️ Versatile Serving Options: Enjoy it warm or chilled, making it a versatile option for any season. Whether you’re planning a picnic, a work lunch, or a family dinner, this Peanut Pasta Salad with Shrimp is a crowd-pleaser.
👉 Get ready to revolutionize your meal prep routine with this Peanut Pasta Salad. Your taste buds and your muscles will thank you!
Macros for Peanut Pasta Salad with Shrimp
Per serve (4):
Calories: 450
Carbohydrates: 46
Protein: 40
Fat: 11
More tasty and healthy Lunch/Dinner Ideas:
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Single Serve Chilli Prawn Noodles in under 15 minutes
Spicy Peanut Gochujang Noodles with Turkey Mince
Healthy Pad See Ew- over 40g protein!
Healthy Chicken Caesar Pasta Salad
Ingredients and Substitutions for Peanut Pasta Salad with Shrimp
Protein Pasta Spirals- Can use normal pasta, penne or spaghetti, however I like to use a higher protein brand to make the dish higher in protein. I use this brand
Shrimp/Prawn- Can sub for any protein, tofu, chicken or beef strips will work well
Vegetables– The more, the better. This recipe uses yellow and red capsicum, edamame beans, red cabbage, shredded carrot, cucumber and green onions. Feel free to use any veggies of your choice
Peanut sauce- Homemade is best and requires a few simple ingredients: Peanut butter, peanut butter powder, light coconut milk, low sodium soy sauce, rice wine vinegar, sweetener, minced garlic and sriracha
Cooking Tips
- Perfectly Cooked Shrimp: For tender, succulent shrimp, avoid overcooking. Shrimp cook quickly, so keep an eye on them and remove them from the heat as soon as they turn pink and opaque.
- Rinse Cooked Pasta: rinse the cooked pasta under cold water to stop the cooking process. This also helps prevent the pasta from sticking together.
- Marinating Shrimp: Marinate the shrimp before cooking for enhanced flavor. A simple mix of garlic, lemon juice and sweet chilli sauce works well
- Balancing Flavors: Taste and adjust the seasoning of your peanut sauce. Add a touch of soy sauce or lime juice for an extra layer of umami or acidity, ensuring a well-balanced flavor profile.
- Customize for Dietary Preferences: Make the dish vegetarian by substituting shrimp for tofu or substitute with grilled chicken for a different protein variation.
How to store
Store in airtight containers in the fridge for 3-4 days. Best Served Cold.
If you prefer crispier shrimp/prawns, store the salad and shrimp separately until ready to serve. This prevents the shrimp from becoming soggy and maintains the salad’s crispness.
Peanut Pasta Salad with Shrimp- High Protein Meal Prep
Ingredients
Pasta Salad
- 240 g protein pasta spirals dry
- 1/2 red capsicum diced
- 1/2 yellow capsicum diced
- 1 lebanese cucumber diced
- 1-2 carrots shredded
- 1/2 red cabbage shredded
- 100 g edamame beans
- green onion for garnish
Shrimp/Prawns
- 300 g raw prawns
- 1/2 tsp Garlic Powder
- 1/2 tbsp sweet chilli Sauce
- Salt + Pepper To taste
Peanut Sauce
- 40 g smooth peanut butter about 2 tbsp
- 15 g powdered peanut butter mixed with water to create a thick paste, sub with peanut butter
- 1/2 cup light coconut milk
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp granulated sweetener stevia, monkfruit, white sugar or brown
- 1-2 tsp minced garlic
- 1-2 tsp sriracha optional
Instructions
- Wash and finely chop all vegetables of your choice. Precision in chopping ensures an even distribution of flavors and textures in the final dish.
- Cook the pasta according to the package instructions. Aim for al dente to maintain a satisfying texture in the salad. Once cooked, rinse under cold water to halt the cooking process.
- In a heated pan, lightly spray with oil and pan-fry the shrimp with seasonings until they are cooked through, achieving a golden color on both sides. This typically takes 1-2 minutes per side. Remove from heat promptly to prevent overcooking.
- In a small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes. Stir continuously until the sauce slightly thickens. Be cautious not to over-thicken; the goal is a pourable consistency. Allow the sauce to cool.
- In a large mixing bowl, combine the cooked pasta, pan-fried shrimp, and finely chopped vegetables. Pour the cooled peanut sauce over the pasta and gently toss until all components are evenly coated.
- garnish green onions and enjoy