YOUR SOLIN GENERATED RECIPE
Shrimp and Edamame Crunch Bowl with Seaweed and Fresh Veggies
A vibrant bowl featuring succulent shrimp paired with protein-packed edamame, complemented by a refreshing seaweed salad and crisp fresh veggies. Lightly dressed in a sesame ginger dressing and accented with a hint of quinoa, this bowl offers a delightful crunch and balanced flavor profile that's perfect for any meal of the day.
INGREDIENTS
4 oz Shrimp, raw, peeled
1/2 cup shelled Edamame
1/2 cup Seaweed Salad
1/2 cup Mixed Fresh Veggies
1/4 cup Cooked Quinoa
1 tbsp Sesame Ginger Dressing
PREPARATION
Begin by rinsing and patting dry the shrimp. Season lightly with salt and pepper if desired.
Bring a small pot of water to a boil and blanch the shrimp for about 2-3 minutes until they turn pink and opaque. Drain and set aside.
In a separate bowl, gently toss the shelled edamame, seaweed salad, and mixed fresh veggies.
If using homemade dressing, combine ingredients like sesame oil, grated ginger, a splash of rice vinegar, and a dash of honey; whisk until well mixed.
Layer the bowl with a base of cooked quinoa, then add the mixed veggies, edamame, seaweed salad, and top with the cooked shrimp.
Drizzle the sesame ginger dressing evenly over the bowl. Toss gently if desired or serve as is.
Enjoy immediately for optimal crunch and freshness.