Garlic-Ginger Shrimp with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Shrimp with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Shrimp with Zucchini Noodles

Savor the vibrant flavors of garlic and ginger infused shrimp served over fresh, spiralized zucchini noodles. This light yet satisfying dish is enhanced with a burst of color from red bell pepper and a delightful crunch from cashews, all brought together with a drizzle of olive oil for a silky finish.

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NUTRITION

567kcal
Protein
49.1g
Fat
34.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (around 170g)

1 medium Zucchini (spiralized, approx 196g)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger (grated)

1/2 medium Red Bell Pepper

1/4 cup Cashews

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PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp if needed, spiralize the zucchini, mince the garlic, grate the ginger, and thinly slice the red bell pepper.

  • 2

    Heat olive oil in a large skillet over medium heat.

  • 3

    Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.

  • 5

    Stir in the sliced red bell pepper and continue to cook for another minute.

  • 6

    Add the zucchini noodles to the skillet and toss gently to combine; cook for another 2 minutes, allowing the noodles to warm without becoming mushy.

  • 7

    Transfer the dish to a serving plate and sprinkle cashews on top for an added crunch.

  • 8

    Serve immediately and enjoy your light yet nourishing meal.

Garlic-Ginger Shrimp with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Ginger Shrimp with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Garlic-Ginger Shrimp with Zucchini Noodles

Savor the vibrant flavors of garlic and ginger infused shrimp served over fresh, spiralized zucchini noodles. This light yet satisfying dish is enhanced with a burst of color from red bell pepper and a delightful crunch from cashews, all brought together with a drizzle of olive oil for a silky finish.

NUTRITION

567kcal
Protein
49.1g
Fat
34.2g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (around 170g)

1 medium Zucchini (spiralized, approx 196g)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger (grated)

1/2 medium Red Bell Pepper

1/4 cup Cashews

PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp if needed, spiralize the zucchini, mince the garlic, grate the ginger, and thinly slice the red bell pepper.

  • 2

    Heat olive oil in a large skillet over medium heat.

  • 3

    Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.

  • 5

    Stir in the sliced red bell pepper and continue to cook for another minute.

  • 6

    Add the zucchini noodles to the skillet and toss gently to combine; cook for another 2 minutes, allowing the noodles to warm without becoming mushy.

  • 7

    Transfer the dish to a serving plate and sprinkle cashews on top for an added crunch.

  • 8

    Serve immediately and enjoy your light yet nourishing meal.