Crispy Shrimp and Edamame Protein Salad

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

Crispy Shrimp and Edamame Protein Salad

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Edamame Protein Salad

Enjoy a light, crisp salad where succulent shrimp are delicately coated and air-fried to perfection, served atop a bed of fresh mixed greens, vibrant red bell pepper, and cool cucumber. Edamame adds an extra protein punch, while a zesty lemon vinaigrette ties the dish together with a burst of flavor.

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NUTRITION

448kcal
Protein
48.4g
Fat
13.1g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/2 cup Shelled Edamame

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper, sliced

1/2 cup Cucumber, sliced

2 tbsp Whole Wheat Flour

2 tsp Panko Breadcrumbs

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    In a shallow bowl, combine the whole wheat flour, panko breadcrumbs, salt, and pepper. Toss the shrimp in the mixture until evenly coated.

  • 2

    Preheat your air-fryer or a non-stick pan over medium-high heat. If using a pan, lightly spray with cooking spray.

  • 3

    Cook the shrimp for about 2-3 minutes on each side until they become crispy and pink. Remove from heat and set aside.

  • 4

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, sliced cucumber, and shelled edamame.

  • 5

    Whisk together the olive oil and lemon juice with a pinch of salt and pepper to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine. Top the salad with the crispy shrimp.

  • 7

    Serve immediately and enjoy the fresh, protein-packed flavors.

Crispy Shrimp and Edamame Protein Salad

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

Crispy Shrimp and Edamame Protein Salad

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Edamame Protein Salad

Enjoy a light, crisp salad where succulent shrimp are delicately coated and air-fried to perfection, served atop a bed of fresh mixed greens, vibrant red bell pepper, and cool cucumber. Edamame adds an extra protein punch, while a zesty lemon vinaigrette ties the dish together with a burst of flavor.

NUTRITION

448kcal
Protein
48.4g
Fat
13.1g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (peeled and deveined)

1/2 cup Shelled Edamame

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper, sliced

1/2 cup Cucumber, sliced

2 tbsp Whole Wheat Flour

2 tsp Panko Breadcrumbs

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    In a shallow bowl, combine the whole wheat flour, panko breadcrumbs, salt, and pepper. Toss the shrimp in the mixture until evenly coated.

  • 2

    Preheat your air-fryer or a non-stick pan over medium-high heat. If using a pan, lightly spray with cooking spray.

  • 3

    Cook the shrimp for about 2-3 minutes on each side until they become crispy and pink. Remove from heat and set aside.

  • 4

    In a large bowl, combine the mixed salad greens, sliced red bell pepper, sliced cucumber, and shelled edamame.

  • 5

    Whisk together the olive oil and lemon juice with a pinch of salt and pepper to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine. Top the salad with the crispy shrimp.

  • 7

    Serve immediately and enjoy the fresh, protein-packed flavors.