Citrus-Ginger Shrimp with Veggie Noodles

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

Citrus-Ginger Shrimp with Veggie Noodles

YOUR SOLIN GENERATED RECIPE

Citrus-Ginger Shrimp with Veggie Noodles

Enjoy a vibrant, healthful dish bursting with citrus and ginger flavors. Succulent shrimp are quickly sautéed with fresh garlic and ginger, then tossed with a colorful mix of zucchini, carrots, and red bell pepper noodles, and brightened with a splash of lemon juice. A hint of olive oil and a side of fluffy quinoa bring the dish together into a perfect balance of lean protein and wholesome veggies.

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NUTRITION

432kcal
Protein
53.7g
Fat
9.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp

1 medium Zucchini

1 medium Carrot

1/2 Red Bell Pepper

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Lemon Juice

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Start by spiralizing the zucchini, carrot, and red bell pepper into noodle-like shapes; set aside.

  • 2

    Peel and devein the shrimp if necessary, and pat them dry with a paper towel.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 4

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

  • 5

    Stir in the veggie noodles and drizzle with lemon juice, tossing quickly to combine and warm the vegetables without overcooking them.

  • 6

    Serve the citrus-ginger shrimp and veggie noodles over a bed of cooked quinoa for a satisfying meal.

Citrus-Ginger Shrimp with Veggie Noodles

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

Citrus-Ginger Shrimp with Veggie Noodles

YOUR SOLIN GENERATED RECIPE

Citrus-Ginger Shrimp with Veggie Noodles

Enjoy a vibrant, healthful dish bursting with citrus and ginger flavors. Succulent shrimp are quickly sautéed with fresh garlic and ginger, then tossed with a colorful mix of zucchini, carrots, and red bell pepper noodles, and brightened with a splash of lemon juice. A hint of olive oil and a side of fluffy quinoa bring the dish together into a perfect balance of lean protein and wholesome veggies.

NUTRITION

432kcal
Protein
53.7g
Fat
9.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp

1 medium Zucchini

1 medium Carrot

1/2 Red Bell Pepper

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Lemon Juice

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Start by spiralizing the zucchini, carrot, and red bell pepper into noodle-like shapes; set aside.

  • 2

    Peel and devein the shrimp if necessary, and pat them dry with a paper towel.

  • 3

    Heat the olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 4

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

  • 5

    Stir in the veggie noodles and drizzle with lemon juice, tossing quickly to combine and warm the vegetables without overcooking them.

  • 6

    Serve the citrus-ginger shrimp and veggie noodles over a bed of cooked quinoa for a satisfying meal.