Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

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

Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

Savor the delightful medley of tender shrimp, whole wheat noodles, and crunchy fresh vegetables tossed in a rich and creamy peanut sauce. This dish balances vibrant textures and flavors—sweet bell pepper, crisp cucumber, and shredded carrots—all brought together with the nutty depth of peanut butter, a squeeze of lime, and a touch of soy for a delicious finish.

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NUTRITION

515kcal
Protein
49.3g
Fat
11.2g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

150g Shrimp (raw, peeled and deveined)

56g Whole Wheat Noodles (dry)

75g Red Bell Pepper, sliced

61g Shredded Carrots

52g Sliced Cucumber

16g Peanut Butter (1 Tbsp)

1 tsp Lime Juice

1 tsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Prepare the whole wheat noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the shrimp dry and season lightly if desired. In a non-stick pan over medium heat, cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove from heat.

  • 3

    While the shrimp cooks, thinly slice the red bell pepper and cucumber, and shred the carrots. Combine the vegetables in a large mixing bowl.

  • 4

    In a small bowl, whisk together peanut butter, lime juice, and low-sodium soy sauce. If the sauce is too thick, add a teaspoon of warm water at a time until desired creamy consistency is reached.

  • 5

    Add the cooked noodles and shrimp to the bowl with the vegetables. Pour over the peanut sauce and toss everything gently until well combined.

  • 6

    Plate the dish and enjoy your vibrant, crunchy, and creamy shrimp peanut noodle dinner.

Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

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

Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Creamy Peanut Noodles and Crunchy Vegetables

Savor the delightful medley of tender shrimp, whole wheat noodles, and crunchy fresh vegetables tossed in a rich and creamy peanut sauce. This dish balances vibrant textures and flavors—sweet bell pepper, crisp cucumber, and shredded carrots—all brought together with the nutty depth of peanut butter, a squeeze of lime, and a touch of soy for a delicious finish.

NUTRITION

515kcal
Protein
49.3g
Fat
11.2g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

150g Shrimp (raw, peeled and deveined)

56g Whole Wheat Noodles (dry)

75g Red Bell Pepper, sliced

61g Shredded Carrots

52g Sliced Cucumber

16g Peanut Butter (1 Tbsp)

1 tsp Lime Juice

1 tsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Prepare the whole wheat noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the shrimp dry and season lightly if desired. In a non-stick pan over medium heat, cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove from heat.

  • 3

    While the shrimp cooks, thinly slice the red bell pepper and cucumber, and shred the carrots. Combine the vegetables in a large mixing bowl.

  • 4

    In a small bowl, whisk together peanut butter, lime juice, and low-sodium soy sauce. If the sauce is too thick, add a teaspoon of warm water at a time until desired creamy consistency is reached.

  • 5

    Add the cooked noodles and shrimp to the bowl with the vegetables. Pour over the peanut sauce and toss everything gently until well combined.

  • 6

    Plate the dish and enjoy your vibrant, crunchy, and creamy shrimp peanut noodle dinner.