Shrimp and Veggie Brown Rice Stir-Fry

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

Shrimp and Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Veggie Brown Rice Stir-Fry

Savor the fresh, vibrant flavors of succulent shrimp paired with crisp, colorful vegetables and hearty brown rice. This stir-fry is lightly sautéed in a hint of olive oil with aromatic garlic and ginger, then finished with a splash of soy sauce. Perfect for a balanced meal at any time of day!

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NUTRITION

466kcal
Protein
33.7g
Fat
8.4g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 cup cooked Brown Rice

1 medium Bell Pepper

1 cup Broccoli florets

1/2 cup Sugar Snap Peas

1 clove Garlic

1 teaspoon Ginger

1 teaspoon Olive Oil

1 tablespoon Soy Sauce

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PREPARATION

  • 1

    Prepare ingredients by peeling and deveining the shrimp, chopping the bell pepper into strips, cutting broccoli into bite-sized florets, and snapping the ends off the sugar snap peas. Mince the garlic and grate the ginger.

  • 2

    If not already cooked, prepare brown rice according to package instructions.

  • 3

    In a large non-stick skillet or wok, heat the olive oil over medium-high heat.

  • 4

    Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the pan and stir-fry until they start turning pink, about 2 minutes.

  • 6

    Introduce the bell pepper, broccoli, and snap peas to the pan, stirring continuously for around 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Mix in the cooked brown rice and drizzle the soy sauce over the stir-fry. Toss everything together so that the flavors meld evenly.

  • 8

    Cook for an additional 2 minutes until everything is heated through. Serve hot.

Shrimp and Veggie Brown Rice Stir-Fry

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

Shrimp and Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Shrimp and Veggie Brown Rice Stir-Fry

Savor the fresh, vibrant flavors of succulent shrimp paired with crisp, colorful vegetables and hearty brown rice. This stir-fry is lightly sautéed in a hint of olive oil with aromatic garlic and ginger, then finished with a splash of soy sauce. Perfect for a balanced meal at any time of day!

NUTRITION

466kcal
Protein
33.7g
Fat
8.4g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 cup cooked Brown Rice

1 medium Bell Pepper

1 cup Broccoli florets

1/2 cup Sugar Snap Peas

1 clove Garlic

1 teaspoon Ginger

1 teaspoon Olive Oil

1 tablespoon Soy Sauce

PREPARATION

  • 1

    Prepare ingredients by peeling and deveining the shrimp, chopping the bell pepper into strips, cutting broccoli into bite-sized florets, and snapping the ends off the sugar snap peas. Mince the garlic and grate the ginger.

  • 2

    If not already cooked, prepare brown rice according to package instructions.

  • 3

    In a large non-stick skillet or wok, heat the olive oil over medium-high heat.

  • 4

    Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the pan and stir-fry until they start turning pink, about 2 minutes.

  • 6

    Introduce the bell pepper, broccoli, and snap peas to the pan, stirring continuously for around 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Mix in the cooked brown rice and drizzle the soy sauce over the stir-fry. Toss everything together so that the flavors meld evenly.

  • 8

    Cook for an additional 2 minutes until everything is heated through. Serve hot.