Quick 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.

Quick Shrimp and Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Quick Shrimp and Veggie Brown Rice Stir-Fry

A vibrant and satisfying stir-fry featuring succulent shrimp, nutty brown rice, and a medley of crisp vegetables tossed in a hint of sesame oil. This quick dish is perfect for a nutritious dinner that fits your macro goals with a delightful burst of color and flavor in every bite.

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NUTRITION

419kcal
Protein
35.1g
Fat
8.0g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1/2 cup Brown Rice, Cooked

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Sliced Carrot

1 tsp Sesame Oil

1 clove Garlic

1 tsp Grated Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Thaw and peel shrimp if necessary, then pat dry.

  • 2

    Cook brown rice according to package instructions if not already prepared.

  • 3

    Chop broccoli into florets, slice the red bell pepper into strips, and slice the carrots.

  • 4

    In a wok or large skillet, heat the sesame oil over medium-high heat.

  • 5

    Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.

  • 6

    Add shrimp to the wok and stir-fry for about 2-3 minutes until they turn pink and are just cooked through.

  • 7

    Add the mixed vegetables and stir-fry for an additional 2-3 minutes, keeping them crisp.

  • 8

    Pour in the low-sodium soy sauce and toss to coat all the ingredients evenly.

  • 9

    Combine the stir-fry with the cooked brown rice, stir well to mix flavors.

  • 10

    Serve immediately while hot.

Quick 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.

Quick Shrimp and Veggie Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Quick Shrimp and Veggie Brown Rice Stir-Fry

A vibrant and satisfying stir-fry featuring succulent shrimp, nutty brown rice, and a medley of crisp vegetables tossed in a hint of sesame oil. This quick dish is perfect for a nutritious dinner that fits your macro goals with a delightful burst of color and flavor in every bite.

NUTRITION

419kcal
Protein
35.1g
Fat
8.0g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1/2 cup Brown Rice, Cooked

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Sliced Carrot

1 tsp Sesame Oil

1 clove Garlic

1 tsp Grated Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Thaw and peel shrimp if necessary, then pat dry.

  • 2

    Cook brown rice according to package instructions if not already prepared.

  • 3

    Chop broccoli into florets, slice the red bell pepper into strips, and slice the carrots.

  • 4

    In a wok or large skillet, heat the sesame oil over medium-high heat.

  • 5

    Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.

  • 6

    Add shrimp to the wok and stir-fry for about 2-3 minutes until they turn pink and are just cooked through.

  • 7

    Add the mixed vegetables and stir-fry for an additional 2-3 minutes, keeping them crisp.

  • 8

    Pour in the low-sodium soy sauce and toss to coat all the ingredients evenly.

  • 9

    Combine the stir-fry with the cooked brown rice, stir well to mix flavors.

  • 10

    Serve immediately while hot.