Shrimp with Tangy Peanut Noodles and Crisp Veggies

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

Shrimp with Tangy Peanut Noodles and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Crisp Veggies

A vibrant and satisfying dish featuring succulent shrimp tossed with whole wheat noodles, a colorful medley of crisp veggies, and a bold, tangy peanut sauce. This recipe brings together a perfect balance of textures and flavors, ideal for a light yet protein-packed meal.

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NUTRITION

346kcal
Protein
33.2g
Fat
10.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (cooked)

1 oz Whole Wheat Noodles (dry)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

1/2 medium Carrot (julienned)

1 tbsp Natural Peanut Butter

1 tsp Soy Sauce

1 tsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    If using raw shrimp, peel and devein them. Lightly season with a pinch of salt and pepper, then sauté in a non-stick pan over medium heat until pink and cooked through. Alternatively, use pre-cooked shrimp to save time.

  • 3

    In a small bowl, prepare the tangy peanut sauce by whisking together the natural peanut butter, soy sauce, and lime juice. If needed, add a splash of warm water to thin the sauce to your desired consistency.

  • 4

    In a large bowl, combine the cooked noodles, shrimp, and the crisp veggie medley of sliced red bell pepper, cucumber, and julienned carrot.

  • 5

    Drizzle the tangy peanut sauce over the mixture and toss gently until everything is evenly coated.

  • 6

    Serve immediately, garnishing with an extra squeeze of lime if desired for an extra burst of tang.

Shrimp with Tangy Peanut Noodles and Crisp Veggies

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

Shrimp with Tangy Peanut Noodles and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Crisp Veggies

A vibrant and satisfying dish featuring succulent shrimp tossed with whole wheat noodles, a colorful medley of crisp veggies, and a bold, tangy peanut sauce. This recipe brings together a perfect balance of textures and flavors, ideal for a light yet protein-packed meal.

NUTRITION

346kcal
Protein
33.2g
Fat
10.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp (cooked)

1 oz Whole Wheat Noodles (dry)

1/2 cup Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

1/2 medium Carrot (julienned)

1 tbsp Natural Peanut Butter

1 tsp Soy Sauce

1 tsp Lime Juice

PREPARATION

  • 1

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

  • 2

    If using raw shrimp, peel and devein them. Lightly season with a pinch of salt and pepper, then sauté in a non-stick pan over medium heat until pink and cooked through. Alternatively, use pre-cooked shrimp to save time.

  • 3

    In a small bowl, prepare the tangy peanut sauce by whisking together the natural peanut butter, soy sauce, and lime juice. If needed, add a splash of warm water to thin the sauce to your desired consistency.

  • 4

    In a large bowl, combine the cooked noodles, shrimp, and the crisp veggie medley of sliced red bell pepper, cucumber, and julienned carrot.

  • 5

    Drizzle the tangy peanut sauce over the mixture and toss gently until everything is evenly coated.

  • 6

    Serve immediately, garnishing with an extra squeeze of lime if desired for an extra burst of tang.