Pan-Seared Seafood with Saffron Rice and Tender Vegetables

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

Pan-Seared Seafood with Saffron Rice and Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Tender Vegetables

Delight in a dish where succulent, pan-seared shrimp meet aromatic saffron-infused rice, complemented by a medley of tender sautéed vegetables. This thoughtfully crafted meal balances the ocean’s fresh flavors with the warmth of saffron and the sweetness of bell peppers and zucchini, offering a vibrant plate perfect for a nourishing dinner.

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NUTRITION

357kcal
Protein
38g
Fat
7.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp

1/2 cup cooked White Rice with Saffron

1/2 cup sliced Red Bell Pepper

1/2 cup chopped Zucchini

1/4 medium Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1 pinch Saffron Threads

Salt to taste

Dash Black Pepper

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PREPARATION

  • 1

    Rinse and gently pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a small pot, combine the white rice with a pinch of saffron threads. Add water as per rice package instructions and cook until the rice is tender and infused with a subtle saffron aroma.

  • 3

    While the rice cooks, heat the olive oil in a skillet over medium-high heat. Add the sliced red bell pepper, chopped zucchini, and diced onion. Sauté the vegetables until they become tender and slightly caramelized, about 4-5 minutes. Season with a pinch of salt and black pepper.

  • 4

    Push the vegetables to one side of the skillet and add the shrimp. Sear the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 5

    Gently mix the shrimp with the sautéed vegetables. Serve the pan-seared seafood over a bed of saffron rice, ensuring a well-balanced portion of protein, grains, and vegetables.

Pan-Seared Seafood with Saffron Rice and Tender Vegetables

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

Pan-Seared Seafood with Saffron Rice and Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Tender Vegetables

Delight in a dish where succulent, pan-seared shrimp meet aromatic saffron-infused rice, complemented by a medley of tender sautéed vegetables. This thoughtfully crafted meal balances the ocean’s fresh flavors with the warmth of saffron and the sweetness of bell peppers and zucchini, offering a vibrant plate perfect for a nourishing dinner.

NUTRITION

357kcal
Protein
38g
Fat
7.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp

1/2 cup cooked White Rice with Saffron

1/2 cup sliced Red Bell Pepper

1/2 cup chopped Zucchini

1/4 medium Yellow Onion

1 teaspoon Extra Virgin Olive Oil

1 pinch Saffron Threads

Salt to taste

Dash Black Pepper

PREPARATION

  • 1

    Rinse and gently pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a small pot, combine the white rice with a pinch of saffron threads. Add water as per rice package instructions and cook until the rice is tender and infused with a subtle saffron aroma.

  • 3

    While the rice cooks, heat the olive oil in a skillet over medium-high heat. Add the sliced red bell pepper, chopped zucchini, and diced onion. Sauté the vegetables until they become tender and slightly caramelized, about 4-5 minutes. Season with a pinch of salt and black pepper.

  • 4

    Push the vegetables to one side of the skillet and add the shrimp. Sear the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 5

    Gently mix the shrimp with the sautéed vegetables. Serve the pan-seared seafood over a bed of saffron rice, ensuring a well-balanced portion of protein, grains, and vegetables.