Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

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

Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

A vibrant, flavorful bowl featuring crispy chili-seasoned shrimp served over tender sushi rice, accented with tangy kimchi carrots and a medley of crisp vegetables. This dish brings a harmonious blend of spicy, tangy, and fresh notes that delight the palate while aligning perfectly with your nutritional goals.

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NUTRITION

405kcal
Protein
34.5g
Fat
6.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

0.75 cup cooked Sushi Rice

0.33 cup Kimchi Carrots

0.5 cup Crisp Mixed Vegetables (Bell Pepper & Cucumber)

1 tbsp Chili Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Pat dry the shrimp and season lightly with salt, pepper, and a dusting of chili powder for an extra kick.

  • 2

    Heat a non-stick skillet over medium-high heat and add the shrimp. Sauté until they turn pink and slightly crispy on the edges, about 2-3 minutes per side.

  • 3

    While the shrimp is cooking, prepare the sushi rice if not already done. Warm it gently in the microwave or in a small saucepan and season lightly with a dash of sesame oil for added fragrance.

  • 4

    In a bowl, toss the shredded carrots with prepared kimchi to make a quick kimchi carrot mix.

  • 5

    Assemble the bowl by placing the sushi rice as the base. Top with the crispy chili shrimp, kimchi carrots, and a mix of fresh, crisp vegetables such as sliced bell peppers and cucumbers.

  • 6

    Drizzle the chili sauce over the bowl and add an extra drizzle of sesame oil if desired. Serve immediately and enjoy the burst of flavors.

Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

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

Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chili Shrimp and Sushi Rice Bowl with Kimchi Carrots and Crisp Vegetables

A vibrant, flavorful bowl featuring crispy chili-seasoned shrimp served over tender sushi rice, accented with tangy kimchi carrots and a medley of crisp vegetables. This dish brings a harmonious blend of spicy, tangy, and fresh notes that delight the palate while aligning perfectly with your nutritional goals.

NUTRITION

405kcal
Protein
34.5g
Fat
6.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

0.75 cup cooked Sushi Rice

0.33 cup Kimchi Carrots

0.5 cup Crisp Mixed Vegetables (Bell Pepper & Cucumber)

1 tbsp Chili Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Pat dry the shrimp and season lightly with salt, pepper, and a dusting of chili powder for an extra kick.

  • 2

    Heat a non-stick skillet over medium-high heat and add the shrimp. Sauté until they turn pink and slightly crispy on the edges, about 2-3 minutes per side.

  • 3

    While the shrimp is cooking, prepare the sushi rice if not already done. Warm it gently in the microwave or in a small saucepan and season lightly with a dash of sesame oil for added fragrance.

  • 4

    In a bowl, toss the shredded carrots with prepared kimchi to make a quick kimchi carrot mix.

  • 5

    Assemble the bowl by placing the sushi rice as the base. Top with the crispy chili shrimp, kimchi carrots, and a mix of fresh, crisp vegetables such as sliced bell peppers and cucumbers.

  • 6

    Drizzle the chili sauce over the bowl and add an extra drizzle of sesame oil if desired. Serve immediately and enjoy the burst of flavors.