Shrimp with Tangy Tamarind 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 Tamarind Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Tamarind Noodles and Crisp Vegetables

Enjoy a vibrant fusion dish featuring succulent shrimp tossed with tangy tamarind-infused noodles and a colorful medley of crisp vegetables. This dish bursts with a balance of sweet, tangy, and savory notes, making it both refreshing and satisfying for any meal.

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NUTRITION

473kcal
Protein
38.9g
Fat
8g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, cooked

1.5 oz dry Rice Noodles

0.5 cup sliced Red Bell Pepper

0.5 cup shredded Carrot

0.5 cup sliced Cucumber

1 tbsp Tamarind Paste

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Ginger, minced

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Prepare a pot of boiling water and cook the rice noodles according to package instructions. Drain and set aside.

  • 2

    In a bowl, whisk together tamarind paste, low-sodium soy sauce, and sesame oil along with the minced garlic and ginger to create the tangy sauce.

  • 3

    Pat the shrimp dry and season lightly if desired. In a skillet over medium-high heat, quickly sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side.

  • 4

    Add the cooked noodles to the skillet with the shrimp, and toss in the sliced red bell pepper, shredded carrot, and cucumber.

  • 5

    Pour the tamarind sauce over the shrimp and noodles, tossing gently to ensure even coating.

  • 6

    Allow the flavors to meld for an additional 1-2 minutes over low heat before serving.

Shrimp with Tangy Tamarind 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 Tamarind Noodles and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Tamarind Noodles and Crisp Vegetables

Enjoy a vibrant fusion dish featuring succulent shrimp tossed with tangy tamarind-infused noodles and a colorful medley of crisp vegetables. This dish bursts with a balance of sweet, tangy, and savory notes, making it both refreshing and satisfying for any meal.

NUTRITION

473kcal
Protein
38.9g
Fat
8g
Carbs
58.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, cooked

1.5 oz dry Rice Noodles

0.5 cup sliced Red Bell Pepper

0.5 cup shredded Carrot

0.5 cup sliced Cucumber

1 tbsp Tamarind Paste

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Ginger, minced

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Prepare a pot of boiling water and cook the rice noodles according to package instructions. Drain and set aside.

  • 2

    In a bowl, whisk together tamarind paste, low-sodium soy sauce, and sesame oil along with the minced garlic and ginger to create the tangy sauce.

  • 3

    Pat the shrimp dry and season lightly if desired. In a skillet over medium-high heat, quickly sauté the shrimp until they turn pink and opaque, about 2-3 minutes per side.

  • 4

    Add the cooked noodles to the skillet with the shrimp, and toss in the sliced red bell pepper, shredded carrot, and cucumber.

  • 5

    Pour the tamarind sauce over the shrimp and noodles, tossing gently to ensure even coating.

  • 6

    Allow the flavors to meld for an additional 1-2 minutes over low heat before serving.