Grilled Shrimp and Cabbage Rice Bowl

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

Grilled Shrimp and Cabbage Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Cabbage Rice Bowl

Savor a vibrant rice bowl featuring succulent grilled shrimp paired with crisp shredded cabbage, tender brown rice, lightly sautéed bell peppers, and a perfectly poached egg. This balanced meal bursts with fresh flavors and a subtle citrus kick, delivering a satisfying and nutrient-rich lunch that aligns beautifully with your protein and calorie goals.

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NUTRITION

549kcal
Protein
46.9g
Fat
14.4g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup cooked Brown Rice

1.5 cups shredded Cabbage

0.5 cup sliced Red Bell Pepper

1 large Egg

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Toss them with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Grill the shrimp for about 2-3 minutes per side or until they are pink and cooked through. Set aside.

  • 4

    In a small pan, lightly sauté the sliced red bell pepper in a teaspoon of olive oil until slightly softened. Remove from heat.

  • 5

    Bring a pot of water to a gentle simmer and poach the egg until the white is set but yolk remains runny, about 3-4 minutes. Alternatively, you can lightly fry the egg if preferred.

  • 6

    In a bowl, assemble the base by placing 1 cup of cooked brown rice. Top with shredded cabbage, grilled shrimp, and sautéed red bell pepper.

  • 7

    Drizzle with lemon juice and add the poached egg on top. Season with additional salt and pepper if needed.

  • 8

    Enjoy your vibrant and nourishing lunch bowl.

Grilled Shrimp and Cabbage Rice Bowl

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

Grilled Shrimp and Cabbage Rice Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Cabbage Rice Bowl

Savor a vibrant rice bowl featuring succulent grilled shrimp paired with crisp shredded cabbage, tender brown rice, lightly sautéed bell peppers, and a perfectly poached egg. This balanced meal bursts with fresh flavors and a subtle citrus kick, delivering a satisfying and nutrient-rich lunch that aligns beautifully with your protein and calorie goals.

NUTRITION

549kcal
Protein
46.9g
Fat
14.4g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup cooked Brown Rice

1.5 cups shredded Cabbage

0.5 cup sliced Red Bell Pepper

1 large Egg

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Toss them with a drizzle of olive oil, minced garlic, salt, and pepper.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Grill the shrimp for about 2-3 minutes per side or until they are pink and cooked through. Set aside.

  • 4

    In a small pan, lightly sauté the sliced red bell pepper in a teaspoon of olive oil until slightly softened. Remove from heat.

  • 5

    Bring a pot of water to a gentle simmer and poach the egg until the white is set but yolk remains runny, about 3-4 minutes. Alternatively, you can lightly fry the egg if preferred.

  • 6

    In a bowl, assemble the base by placing 1 cup of cooked brown rice. Top with shredded cabbage, grilled shrimp, and sautéed red bell pepper.

  • 7

    Drizzle with lemon juice and add the poached egg on top. Season with additional salt and pepper if needed.

  • 8

    Enjoy your vibrant and nourishing lunch bowl.