Shrimp and Vegetable Brown Rice Stir-Fry

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

Shrimp and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Brown Rice Stir-Fry

Savor a vibrant medley of succulent shrimp and crisp vegetables tossed with nutty brown rice. This stir-fry balances bright flavors and textures with a light, aromatic sauce to create a satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

399kcal
Protein
42.7g
Fat
8.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Brown Rice

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Carrots

0.5 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Prepare all ingredients by cleaning and chopping the vegetables: broccoli into florets, red bell pepper into strips, carrots into matchsticks, and snap peas trimmed.

  • 2

    Peel and mince the garlic and ginger finely.

  • 3

    Rinse and pat dry the shrimp. If needed, devein them.

  • 4

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Add the minced garlic and ginger, sauté until fragrant for about 30 seconds.

  • 6

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and are nearly cooked through.

  • 7

    Toss in the broccoli, red bell pepper, carrots, and snap peas, and continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

  • 8

    Stir in the cooked brown rice and drizzle the low sodium soy sauce over the mixture, ensuring even distribution.

  • 9

    Cook for an additional 1-2 minutes to combine all flavors. Taste and adjust seasoning if necessary.

  • 10

    Transfer to a plate and serve hot.

Shrimp and Vegetable Brown Rice Stir-Fry

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

Shrimp and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Vegetable Brown Rice Stir-Fry

Savor a vibrant medley of succulent shrimp and crisp vegetables tossed with nutty brown rice. This stir-fry balances bright flavors and textures with a light, aromatic sauce to create a satisfying meal that’s as nutritious as it is delicious.

NUTRITION

399kcal
Protein
42.7g
Fat
8.1g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Brown Rice

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Carrots

0.5 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Ginger

PREPARATION

  • 1

    Prepare all ingredients by cleaning and chopping the vegetables: broccoli into florets, red bell pepper into strips, carrots into matchsticks, and snap peas trimmed.

  • 2

    Peel and mince the garlic and ginger finely.

  • 3

    Rinse and pat dry the shrimp. If needed, devein them.

  • 4

    Heat sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Add the minced garlic and ginger, sauté until fragrant for about 30 seconds.

  • 6

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and are nearly cooked through.

  • 7

    Toss in the broccoli, red bell pepper, carrots, and snap peas, and continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

  • 8

    Stir in the cooked brown rice and drizzle the low sodium soy sauce over the mixture, ensuring even distribution.

  • 9

    Cook for an additional 1-2 minutes to combine all flavors. Taste and adjust seasoning if necessary.

  • 10

    Transfer to a plate and serve hot.