Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

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

Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

YOUR SOLIN GENERATED RECIPE

Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

Enjoy a vibrant plate of succulent shrimp stir-fried with crisp bell peppers, carrots, and broccoli, all tossed with tender rice noodles enveloped in a tangy peanut sauce. This dish delivers a delightful balance of flavors and textures that light up your taste buds while keeping your meal lean and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

505kcal
Protein
32.8g
Fat
15.5g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

50 g Rice Noodles

1/2 medium Red Bell Pepper

1/2 medium Carrot

1/2 cup Broccoli

1 tbsp Peanut Butter

1 tbsp Lime Juice

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare and drain rice noodles according to package instructions; set aside.

  • 2

    Peel and devein the shrimp if necessary, and pat dry.

  • 3

    Slice the red bell pepper into thin strips, julienne the carrot, and cut broccoli into small florets.

  • 4

    Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the shrimp to the skillet and stir-fry until they turn pink and are just cooked through, about 2-3 minutes. Remove shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the bell pepper, carrot, and broccoli. Stir-fry until vegetables are crisp-tender, about 3-4 minutes.

  • 7

    Return the shrimp to the skillet along with the cooked rice noodles.

  • 8

    In a small bowl, whisk together peanut butter, lime juice, and soy sauce until smooth; drizzle over the stir-fry.

  • 9

    Gently toss all the ingredients to combine and heat through for another 1-2 minutes.

  • 10

    Plate the dish and serve warm with an extra squeeze of lime if desired.

Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

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

Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

YOUR SOLIN GENERATED RECIPE

Shrimp and Fresh Vegetable Stir-Fry with Tangy Peanut Rice Noodles

Enjoy a vibrant plate of succulent shrimp stir-fried with crisp bell peppers, carrots, and broccoli, all tossed with tender rice noodles enveloped in a tangy peanut sauce. This dish delivers a delightful balance of flavors and textures that light up your taste buds while keeping your meal lean and nutritious.

NUTRITION

505kcal
Protein
32.8g
Fat
15.5g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

50 g Rice Noodles

1/2 medium Red Bell Pepper

1/2 medium Carrot

1/2 cup Broccoli

1 tbsp Peanut Butter

1 tbsp Lime Juice

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Prepare and drain rice noodles according to package instructions; set aside.

  • 2

    Peel and devein the shrimp if necessary, and pat dry.

  • 3

    Slice the red bell pepper into thin strips, julienne the carrot, and cut broccoli into small florets.

  • 4

    Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté briefly until fragrant.

  • 5

    Add the shrimp to the skillet and stir-fry until they turn pink and are just cooked through, about 2-3 minutes. Remove shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the bell pepper, carrot, and broccoli. Stir-fry until vegetables are crisp-tender, about 3-4 minutes.

  • 7

    Return the shrimp to the skillet along with the cooked rice noodles.

  • 8

    In a small bowl, whisk together peanut butter, lime juice, and soy sauce until smooth; drizzle over the stir-fry.

  • 9

    Gently toss all the ingredients to combine and heat through for another 1-2 minutes.

  • 10

    Plate the dish and serve warm with an extra squeeze of lime if desired.