Healthy Good Carb Lifestyle Blogging

By:  Nadja Piatka, CEO

On: August 1, 2019

Shrimp and low gi nooldes on the BBQ

Here's a fun way to make dinner. This easy summer BBQ Shrimp Noodles recipe is light, healthy and so delicious. A complete dinner in individual foil packets for easy clean up. You can also make them the day before. Just assemble and seal the packets and refrigerate them overnight.

When you are ready to eat, heat up the barbecue, relax with a cool chardonnay, and pop on the grill. Ready to enjoy in minutes!


  • 1/4 cup soy sauce

  • 6 Tbsp sesame oil

  • 3 large garlic cloves grated

  • 2 Tbsp grated fresh ginger

  • 1 Tbsp honey

  • 3 Tbsp rice vinegar

  • Pinch of crushed red pepper

  • 1 Lb jumbo raw shrimp. Peeled and deveined

  • Cooking spray or 2 Tbsp olive oil

  • 8 ounces Holista spaghetti (1/2 package)

  • 4 cups loosely packed baby spinach

  • 2 cups sliced mushrooms

  • ¼ Lb (4 oz) snow peas sliced in one inch pieces

  • 1 cup whole cashews (optional)


  1. Whisk together soy sauce, sesame oil, garlic, ginger, honey, rice vinegar and red pepper in a large bowl. Add shrimp and marinate for 20 minutes in refrigerator. Remove shrimp from marinade and reserve marinade.

  2. Fill medium to large pan with water. Bring to a boil. Add ½ package Holista Spaghetti. Return to boil. Cook for 3 minutes. Drain.

  3. Preheat barbecue grill to medium high (400 F)

  4. Spray 4 large sheets of aluminum foil with cooking spray or brush with oil.

  5. Divide evenly with cooked Holista Spaghetti. Top each with one cup spinach, ½ cup mushrooms, and ¼ cup snow peas.  Top evenly with shrimp. Spoon reserved marinade evenly among 4 foil packets. Bring up sides of foil; double fold top  edges and sides (not too tight) making a packet.​

6. Place packets seam side up on hot grill. Grill, with covered lid, for 8-10 minutes until shrimp are no longer translucent.

7. Transfer to individual plates. Top with cashews.

8. Enjoy!

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