🍋 Say hello to your new favorite summer lunch: High-Protein Greek Shrimp Pasta Salad!
Packed with 20g protein per serving (thanks, Kaizen fusilli), this bowl is loaded with grilled shrimp, feta, olives, artichokes, and a zingy lemon-herb dressing.
Fresh, bold, and ready to fuel your day—meal prep approved and crowd-pleaser certified.
Here’s how it’s made:
1. Toss together: diced Persian cucumber, cherry tomatoes, roasted red peppers, kalamata olives, marinated artichokes, sliced peperoncini, chopped chives, dill, and crumbled feta.
2. Shake up a quick dressing with olive oil, lemon juice, Dijon, Greek spice blend, salt + pepper.
3. Sauté shrimp with olive oil + Greek spices until pink and tender.
4. Cook 6 oz of Kaizen fusilli for 4–4.5 min, rinse in cold water.
5. Combine it all, pour on the dressing, and top with warm shrimp + more herbs or feta if you’re feeling extra.
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Welcome to Flipin Good Food, my series where I show you how to make food that’s high protein, low carb, and so good like this Greek shrimp pasta salad. We’re going to start by cooking up some shrimp for a minute or so on each side. I’m using my high protein, low carb Kaisen pasta here, but you could use any pasta that you like. Add some diced Persian cucumber, cherry tomatoes, olives, artichokes, roasted red pepper, and lots of fresh herbs. Crown it all off with the shrimp and a delicious lemony dressing. Full recipes in the caption. Check it out.