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.

Shrimp with Tangy Peanut Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Crisp Vegetables

A vibrant dish featuring succulent shrimp tossed with rice noodles lightly enveloped in a tangy peanut sauce. Crisp red bell pepper, fresh carrot, and cucumber add a refreshing crunch, while hints of lime and ginger elevate the dish to a perfect balance of savory and zest.

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NUTRITION

502kcal
Protein
40.2g
Fat
12.1g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

2 ounces Rice Noodles (dry)

1 tablespoon Peanut Butter

1/2 cup Red Bell Pepper, sliced

1 medium Carrot, julienned

1/2 cup Cucumber, sliced

1 tablespoon Lime Juice

1 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Prepare the shrimp by peeling and deveining if necessary, then season lightly with salt and pepper.

  • 2

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

  • 3

    In a small bowl, whisk together the peanut butter, lime juice, grated ginger, minced garlic, and a splash of warm water to achieve a smooth, tangy sauce.

  • 4

    Heat a non-stick skillet over medium-high heat and sauté the shrimp until opaque and slightly golden, about 2-3 minutes per side.

  • 5

    Combine the cooked rice noodles with the tangy peanut sauce, mixing well to evenly coat.

  • 6

    Plate the noodles and shrimp, then top with crisp red bell pepper, julienned carrot, and sliced cucumber for added crunch.

  • 7

    Finish with an extra squeeze of lime if desired and serve immediately.

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.

Shrimp with Tangy Peanut Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Noodles and Crisp Vegetables

A vibrant dish featuring succulent shrimp tossed with rice noodles lightly enveloped in a tangy peanut sauce. Crisp red bell pepper, fresh carrot, and cucumber add a refreshing crunch, while hints of lime and ginger elevate the dish to a perfect balance of savory and zest.

NUTRITION

502kcal
Protein
40.2g
Fat
12.1g
Carbs
64.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

2 ounces Rice Noodles (dry)

1 tablespoon Peanut Butter

1/2 cup Red Bell Pepper, sliced

1 medium Carrot, julienned

1/2 cup Cucumber, sliced

1 tablespoon Lime Juice

1 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Prepare the shrimp by peeling and deveining if necessary, then season lightly with salt and pepper.

  • 2

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

  • 3

    In a small bowl, whisk together the peanut butter, lime juice, grated ginger, minced garlic, and a splash of warm water to achieve a smooth, tangy sauce.

  • 4

    Heat a non-stick skillet over medium-high heat and sauté the shrimp until opaque and slightly golden, about 2-3 minutes per side.

  • 5

    Combine the cooked rice noodles with the tangy peanut sauce, mixing well to evenly coat.

  • 6

    Plate the noodles and shrimp, then top with crisp red bell pepper, julienned carrot, and sliced cucumber for added crunch.

  • 7

    Finish with an extra squeeze of lime if desired and serve immediately.