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Asian Inspired Orzo Pasta Salad with Peanut Sauce Dressing
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Asian Inspired Orzo Pasta Salad with Peanut Sauce Dressing
Ingredients for 5 servings
Substitution
Note
- 6oz uncooked orzo
- 1 1/2 lb raw shrimp, peeled and deveined
- 3 cups finely shredded (red) cabbage
- 1 carrot, finely sliced (or matchstick)
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 medium cucumber, peeled and diced
- 2 radish, thinly sliced
- 1 cup fresh cilantro, roughly chopped
- Sauces
- 5 tablespoons powdered peanut butter
- 4oz water
- 5 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons Sriracha (or more/less to taste)
- 1 tablespoon fresh grated ginger
- 1 tablespoon rice vinegar
- Garnish
- sesame seeds
- cilantro
Steps
Step 1
Cook orzo according to instructions given, then set aside.
Step 2
Set a nonstick skillet on high heat. Once hot spray with cooking oil – I used avocado oil – and add the shrimp. Cook for 4 to 6 minutes or until the shrimp is cooked through. OPTIONAL: if you’d like a bit more flavor, add a tablespoon or 2 of sriracha to the shrimp while it cooks. Set aside.
Step 3
In a bowl or jar, mix together the ingredients for the sauce. Add more/less of the ingredients to taste BUT remember to account for the changes to the caloric value of the sauce. This is especially important if you decide to add more powdered peanut butter.
Step 4
In a large mixing bowl, mix the orzo and shrimp with the rest of the ingredients and add about 75% of the sauce.
Toss together and store in the fridge for at least 20 minutes or up to overnight.
Step 5
Add remaining sauce, toss then garnish and enjoy with low sodium soy sauce and/or fresh lime juice!
Asian Inspired Orzo Pasta Salad with Peanut Sauce Dressing
Kevin Curry
INGREDIENTS
- 6oz uncooked orzo
- 1 1/2 lb raw shrimp, peeled and deveined
- 3 cups finely shredded (red) cabbage
- 1 carrot, finely sliced (or matchstick)
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1 medium cucumber, peeled and diced
- 2 radish, thinly sliced
- 1 cup fresh cilantro, roughly chopped
- Sauces
- 5 tablespoons powdered peanut butter
- 4oz water
- 5 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons Sriracha (or more/less to taste)
- 1 tablespoon fresh grated ginger
- 1 tablespoon rice vinegar
- Garnish
- sesame seeds
- cilantro
INSTRUCTIONS
-
Cook orzo according to instructions given, then set aside.
-
Set a nonstick skillet on high heat. Once hot spray with cooking oil – I used avocado oil – and add the shrimp. Cook for 4 to 6 minutes or until the shrimp is cooked through. OPTIONAL: if you’d like a bit more flavor, add a tablespoon or 2 of sriracha to the shrimp while it cooks. Set aside.
-
In a bowl or jar, mix together the ingredients for the sauce. Add more/less of the ingredients to taste BUT remember to account for the changes to the caloric value of the sauce. This is especially important if you decide to add more powdered peanut butter.
-
In a large mixing bowl, mix the orzo and shrimp with the rest of the ingredients and add about 75% of the sauce.
Toss together and store in the fridge for at least 20 minutes or up to overnight.
-
Add remaining sauce, toss then garnish and enjoy with low sodium soy sauce and/or fresh lime juice!
Nutrition per serving
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