Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

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

Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

Enjoy a vibrant dish combining tender, pan-seared shrimp with silky rice noodles tossed in a tangy peanut sauce and crisp, colorful vegetables. This delightful medley delivers a balance of textures and flavors—sweet, savory, and nutty notes with a citrus finish, making it a satisfying meal that's perfect for any time of day.

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NUTRITION

509kcal
Protein
38.5g
Fat
16.5g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled & deveined

1 cup cooked Rice Noodles

0.5 medium Mixed Bell Peppers

0.5 medium Carrot, shredded

0.5 cup Snow Peas

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare all ingredients by rinsing the shrimp, chopping the bell peppers, shredding the carrot, and measuring out the snow peas.

  • 2

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, lime juice, minced ginger, and garlic until smooth to create the tangy peanut sauce.

  • 3

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Add the shrimp and sear for about 2 minutes per side until they turn pink and are cooked through.

  • 5

    Add the bell peppers, shredded carrot, and snow peas to the skillet. Stir-fry for an additional 2 minutes to keep the vegetables slightly crunchy.

  • 6

    Toss the cooked rice noodles into the skillet along with the tangy peanut sauce. Mix well until the noodles and vegetables are evenly coated.

  • 7

    Plate the dish and serve immediately, enjoying the harmony of the tangy, savory, and crunchy flavors.

Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

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

Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

Enjoy a vibrant dish combining tender, pan-seared shrimp with silky rice noodles tossed in a tangy peanut sauce and crisp, colorful vegetables. This delightful medley delivers a balance of textures and flavors—sweet, savory, and nutty notes with a citrus finish, making it a satisfying meal that's perfect for any time of day.

NUTRITION

509kcal
Protein
38.5g
Fat
16.5g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled & deveined

1 cup cooked Rice Noodles

0.5 medium Mixed Bell Peppers

0.5 medium Carrot, shredded

0.5 cup Snow Peas

1 tbsp Peanut Butter

1 tbsp Low-Sodium Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare all ingredients by rinsing the shrimp, chopping the bell peppers, shredding the carrot, and measuring out the snow peas.

  • 2

    In a small bowl, whisk together peanut butter, low-sodium soy sauce, lime juice, minced ginger, and garlic until smooth to create the tangy peanut sauce.

  • 3

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Add the shrimp and sear for about 2 minutes per side until they turn pink and are cooked through.

  • 5

    Add the bell peppers, shredded carrot, and snow peas to the skillet. Stir-fry for an additional 2 minutes to keep the vegetables slightly crunchy.

  • 6

    Toss the cooked rice noodles into the skillet along with the tangy peanut sauce. Mix well until the noodles and vegetables are evenly coated.

  • 7

    Plate the dish and serve immediately, enjoying the harmony of the tangy, savory, and crunchy flavors.