Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

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

Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

Enjoy a vibrant bowl featuring succulent, coconut-lime glazed shrimp served atop a bed of sweet potato rice. This dish balances tropical sweetness with a zesty lime kick, accented by aromatic ginger and garlic. It’s a light yet satisfying meal perfect for a healthful dinner.

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NUTRITION

353kcal
Protein
37.1g
Fat
9.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 tbsp Lime Juice

2 cloves Garlic

1 tsp Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    Peel and devein the shrimp if needed, then pat dry.

  • 2

    Peel the sweet potato and grate it using a box grater or food processor to create rice-sized pieces.

  • 3

    In a small bowl, mix the light coconut milk, lime juice, minced garlic, and grated ginger to form the glaze. Season with salt and pepper.

  • 4

    Heat coconut oil in a non-stick skillet over medium heat and add the sweet potato 'rice'. Sauté for about 5-7 minutes until tender but still retaining a bit of bite. Remove from skillet and set aside.

  • 5

    In the same skillet, add the shrimp and pour in the coconut-lime glaze. Cook for 2-3 minutes on each side until the shrimp turn pink and are well coated in the glaze.

  • 6

    Plate the sweet potato rice and top with the glazed shrimp. Garnish with a squeeze of fresh lime if desired and serve immediately.

Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

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

Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

YOUR SOLIN GENERATED RECIPE

Coconut-Lime Glazed Shrimp with Sweet Potato Rice Bowl

Enjoy a vibrant bowl featuring succulent, coconut-lime glazed shrimp served atop a bed of sweet potato rice. This dish balances tropical sweetness with a zesty lime kick, accented by aromatic ginger and garlic. It’s a light yet satisfying meal perfect for a healthful dinner.

NUTRITION

353kcal
Protein
37.1g
Fat
9.7g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 medium Sweet Potato

1/4 cup Light Coconut Milk

1 tsp Coconut Oil

1 tbsp Lime Juice

2 cloves Garlic

1 tsp Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and devein the shrimp if needed, then pat dry.

  • 2

    Peel the sweet potato and grate it using a box grater or food processor to create rice-sized pieces.

  • 3

    In a small bowl, mix the light coconut milk, lime juice, minced garlic, and grated ginger to form the glaze. Season with salt and pepper.

  • 4

    Heat coconut oil in a non-stick skillet over medium heat and add the sweet potato 'rice'. Sauté for about 5-7 minutes until tender but still retaining a bit of bite. Remove from skillet and set aside.

  • 5

    In the same skillet, add the shrimp and pour in the coconut-lime glaze. Cook for 2-3 minutes on each side until the shrimp turn pink and are well coated in the glaze.

  • 6

    Plate the sweet potato rice and top with the glazed shrimp. Garnish with a squeeze of fresh lime if desired and serve immediately.