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Peanut Pasta Salad with Shrimp- High Protein Meal Prep

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Calories: 449
Ingredients Method Nutrition Notes

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

Method
 

  1. Wash and finely chop all vegetables of your choice. Precision in chopping ensures an even distribution of flavors and textures in the final dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. garnish green onions and enjoy

Nutrition

Calories: 449kcal

Notes

Macros Per serve (4):
Calories: 450
Carbohydrates: 46
Protein: 40
Fat: 11
 
Peanut Butter Powder used: Macromike - Use my code amb-eliyaeats to save 10%
Protein Pasta used: Vetta

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