Name: Crispy Shrimp Stir-Fry with Fresh Vegetables and Cauliflower Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Raw Shrimp; 1 medium Bell Pepper; 1 cup Broccoli; 1/2 medium Carrot; 1 cup Cauliflower Rice; 2 tbsp Almond Flour; 1 tbsp Sesame Oil; 1 tbsp Low Sodium Soy Sauce

Crispy Shrimp Stir-Fry with Fresh Vegetables and Cauliflower Rice

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

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp Stir-Fry with Fresh Vegetables and Cauliflower Rice

Savor this vibrant stir-fry featuring crispy almond-coated shrimp, sautéed fresh bell pepper, broccoli, and carrot, all tossed over a bed of light cauliflower rice. Finished with a splash of low sodium soy sauce and fragrant sesame oil, it’s a balanced dish that delights with each bite.

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NUTRITION

Protein

38g

Fat

23.5g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

5 oz Raw Shrimp

1 medium Bell Pepper

1 cup Broccoli

1/2 medium Carrot

1 cup Cauliflower Rice

2 tbsp Almond Flour

1 tbsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

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PREPARATION

1
Peel and devein the raw shrimp, then lightly coat them in almond flour.
2
Chop the bell pepper, broccoli, and carrot into bite-sized pieces.
3
Prepare cauliflower rice by either grating fresh cauliflower or using pre-packaged cauliflower rice.
4
Heat sesame oil in a non-stick skillet over medium-high heat.
5
Add the shrimp to the skillet and fry until they turn pink and become crispy, about 2-3 minutes per side. Remove shrimp and set aside.
6
In the same skillet, add the chopped vegetables and stir-fry for 4-5 minutes until they are tender yet crisp.
7
Stir in the cauliflower rice and cook for an additional 2 minutes.
8
Return the shrimp to the skillet and drizzle the low sodium soy sauce over the mixture. Toss everything gently to combine.
9
Plate the stir-fry and serve hot.