Shrimp with Tangy Peanut Noodles and Fresh Vegetables

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

Shrimp with Tangy Peanut Noodles and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Fresh Vegetables

Savor the vibrant flavors of succulent shrimp paired with whole wheat noodles tossed in a tangy peanut sauce. Fresh vegetables like shredded carrots, red bell pepper, and crisp cucumber add a burst of color and crunch, making this dish a balanced medley of textures and tastes perfect for a nourishing dinner.

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NUTRITION

558kcal
Protein
43.6g
Fat
15.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked, peeled, and deveined)

2 oz dry Whole Wheat Noodles

1/2 cup shredded Carrot

1/2 cup sliced Red Bell Pepper

1/2 cup diced Cucumber

1 tbsp Natural Peanut Butter

1 tsp Sesame Oil

1 tbsp Lime Juice

1 clove Garlic, minced

1 tsp Soy Sauce

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PREPARATION

  • 1

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together the natural peanut butter, sesame oil, lime juice, minced garlic, and soy sauce to form a smooth, tangy sauce.

  • 3

    In a large mixing bowl, combine the cooked noodles with the shredded carrots, sliced red bell pepper, and diced cucumber.

  • 4

    Add the cooked shrimp to the bowl, then drizzle the peanut sauce over the mixture.

  • 5

    Toss everything gently until all ingredients are well coated with the sauce.

  • 6

    Adjust seasoning if needed, and serve immediately while fresh.

Shrimp with Tangy Peanut Noodles and Fresh Vegetables

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

Shrimp with Tangy Peanut Noodles and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Fresh Vegetables

Savor the vibrant flavors of succulent shrimp paired with whole wheat noodles tossed in a tangy peanut sauce. Fresh vegetables like shredded carrots, red bell pepper, and crisp cucumber add a burst of color and crunch, making this dish a balanced medley of textures and tastes perfect for a nourishing dinner.

NUTRITION

558kcal
Protein
43.6g
Fat
15.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked, peeled, and deveined)

2 oz dry Whole Wheat Noodles

1/2 cup shredded Carrot

1/2 cup sliced Red Bell Pepper

1/2 cup diced Cucumber

1 tbsp Natural Peanut Butter

1 tsp Sesame Oil

1 tbsp Lime Juice

1 clove Garlic, minced

1 tsp Soy Sauce

PREPARATION

  • 1

    Cook the whole wheat noodles according to package instructions until al dente. Drain and set aside.

  • 2

    In a small bowl, whisk together the natural peanut butter, sesame oil, lime juice, minced garlic, and soy sauce to form a smooth, tangy sauce.

  • 3

    In a large mixing bowl, combine the cooked noodles with the shredded carrots, sliced red bell pepper, and diced cucumber.

  • 4

    Add the cooked shrimp to the bowl, then drizzle the peanut sauce over the mixture.

  • 5

    Toss everything gently until all ingredients are well coated with the sauce.

  • 6

    Adjust seasoning if needed, and serve immediately while fresh.