Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

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

Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

Savor the vibrant flavors and textures of this quickly prepared dish featuring succulent shrimp tossed with tender rice noodles and crisp, colorful vegetables. A tangy peanut sauce ties the ingredients together into a delightful, well-balanced meal perfect for any time of day.

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NUTRITION

584kcal
Protein
46.0g
Fat
11.4g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

2 oz Rice Noodles (dry)

1/2 medium Red Bell Pepper

1/2 cup Snap Peas

1 small Carrot

1/4 cup Scallions

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 clove Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Soak the rice noodles in warm water for 10 minutes or until softened. Drain and set aside.

  • 2

    In a small bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, and grated ginger to form a smooth tangy sauce.

  • 3

    Pat the shrimp dry and season lightly with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp and set aside.

  • 5

    In the same skillet, add the red bell pepper slices, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Add the softened rice noodles to the skillet along with the prepared peanut sauce, tossing to evenly coat the noodles and vegetables.

  • 7

    Return the shrimp to the pan and gently combine with the noodles and vegetables until heated through.

  • 8

    Garnish with chopped scallions and serve immediately.

Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

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

Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Quick-Cooked Shrimp with Tangy Peanut Noodles and Crisp Vegetables

Savor the vibrant flavors and textures of this quickly prepared dish featuring succulent shrimp tossed with tender rice noodles and crisp, colorful vegetables. A tangy peanut sauce ties the ingredients together into a delightful, well-balanced meal perfect for any time of day.

NUTRITION

584kcal
Protein
46.0g
Fat
11.4g
Carbs
65.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

2 oz Rice Noodles (dry)

1/2 medium Red Bell Pepper

1/2 cup Snap Peas

1 small Carrot

1/4 cup Scallions

1 tbsp Peanut Butter

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 clove Garlic

1 tsp Ginger

PREPARATION

  • 1

    Soak the rice noodles in warm water for 10 minutes or until softened. Drain and set aside.

  • 2

    In a small bowl, whisk together peanut butter, soy sauce, lime juice, minced garlic, and grated ginger to form a smooth tangy sauce.

  • 3

    Pat the shrimp dry and season lightly with salt and pepper if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp and set aside.

  • 5

    In the same skillet, add the red bell pepper slices, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Add the softened rice noodles to the skillet along with the prepared peanut sauce, tossing to evenly coat the noodles and vegetables.

  • 7

    Return the shrimp to the pan and gently combine with the noodles and vegetables until heated through.

  • 8

    Garnish with chopped scallions and serve immediately.