Roasted veggies are the star of this spaghetti dish. making an amazing chunky pasta sauce with minimal effort.

The post Roasted Ratatouille Spaghetti appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

An elegant filet of salmon gets a boost from a deeply flavorful salsa made from vegetables with a smoky kick.

The post Roasted Salmon With Charred Tomato Salsa appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

This recipe is incredibly elegant, but the sausage and minimal ingredients make it a cinch to pull off for last-minute guests.

The post Roasted Sausages With Grapes and Pearl Onions appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Use whatever vegetables you have on hand to make these Roasted Vegetable Calzones with homemade pizza dough.

The post Roasted Vegetable Calzones appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Mushrooms and Swiss chard are the star of the show in this Vegan Mushroom Tart with a homemade whole-wheat crust.

The post Vegan Mushroom Tart appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

If you have never tried a savory muffin, these almond flour bites are the perfect introduction to add to your meal prep rotation.

The post Savory Almond Flour Muffins appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Savory oats might sound unconventional, but one bite of this hearty bowl with sausage and sweet potatoes will make you a believer.

The post Savory Overnight Steel-Cut Oats appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Pearled barley adds extra fiber and nutrients to this butternut squash and portobello mushroom risotto dish.

The post Portobello Mushroom and Squash Barley Risotto appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Broccoli stems and florets take the stage as the “rice” in this Chinese takeout staple that mimics shrimp fried rice.

The post Shrimp and Broccoli Fried “Rice” appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Think of this hearty shrimp dinner salad as a lightened up, chilled version of your take-out favorite, Pad Thai.

The post Shrimp Pad Thai Salad appeared first on MyFitnessPal Blog.

Think of this hearty dinner salad as a lightened up, chilled version of your take-out favorite. We’ve upped the veggies for a crunchier, brighter, healthier dish and swapped the sugary sauce for a punchy dressing made with sweet-and-sour tamarind paste — pad thai’s starring ingredient. You can find tamarind paste in the Asian food aisle at your local grocery store. If you are in a pinch, omit the tamarind paste and up the lime juice and brown sugar to two tbsp (instead of one).

Active time: 40 minutes | Total time: 40 minutes

Shrimp Pad Thai Salad

Ingredients

• 2 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 2 tsp fresh ginger, peeled and finely grated
• 1 large garlic clove, finely grated
• 1/2 tsp crushed red pepper
• 3 tbsp (45g) grapeseed or canola oil, divided
• 1/2 tsp salt, divided
• 1 lb (450g) jumbo shrimp (16/20), peeled and deveined
• 6 oz. (170g) rice noodles
• 3 cups (270g) red cabbage, sliced very thinly
• 1 cup (75g) bean sprouts
• 1 large carrot, julienned
• 3 scallions, thinly sliced on the bias
• 1 Fresno or jalapeño pepper, very thinly sliced (seeds discarded, if desired)
• 2 cups (38g) torn mixed herbs, such as basil, cilantro and mint
• 1/4 cup crushed salted peanuts
• 4 lime wedges

Directions

In a medium bowl, whisk together the fish sauce, lime juice, tamarind paste, brown sugar, ginger, garlic, and crushed red pepper. Whisk in 2 tbsp oil and 2 tbsp water. Season the tamarind dressing with ¼ tsp salt.

In a separate medium bowl, toss the shrimp with half of the tamarind dressing. Let the shrimp sit while you prepare the remaining ingredients.

In a large pot of salted boiling water, cook the rice noodles according to package directions. Drain well and rinse with cold water. Transfer the noodles to a large bowl and toss with 1 tbsp oil. Add the cabbage, bean sprouts, carrot, scallions, and pepper and gently toss to combine.

Drain the shrimp. In a large nonstick skillet, heat the remaining 1 tbsp oil over moderately high heat. Cook the shrimp, turning once, until pink and just cooked through, 1–2 minutes per side. Transfer to a plate.

Toss the noodles and vegetables with the remaining dressing until evenly coated. Fold in the mixed herbs and season with the remaining salt. Divide the salad among four shallow bowls and top with the shrimp. Garnish with crushed peanuts and serve with lime wedges.

Serves: 4 | Serving Size: 2 cups of noodles and 2–3 shrimp

Nutrition (per serving): Calories: 390; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 183mg; Sodium: 833mg; Carbohydrate: 50g; Dietary Fiber: 4g; Sugar: 9g; Protein: 31g

Nutrition Bonus: Potassium: 706mg; Iron: 12%; Calcium: 15%; Vitamin A: 15%

Originally published April 2020; Updated June 2026

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