YOUR SOLIN GENERATED RECIPE
Pan-Seared Shrimp with Peanut Noodles and Crisp Vegetables
Enjoy a vibrant, flavorful dish featuring perfectly pan-seared shrimp tossed with tender rice noodles, crisp bell peppers and carrots, all enveloped in a creamy, tangy peanut sauce with a hint of soy and lime. This balanced meal is both satisfying and energizing.
INGREDIENTS
5 oz Raw Shrimp
1 cup cooked Rice Noodles
1 tbsp Peanut Butter
1/2 cup sliced Bell Pepper
1/4 cup shredded Carrot
1 tbsp Low-Sodium Soy Sauce
1 tbsp Fresh Lime Juice
1 tsp Olive Oil
1 clove Fresh Garlic
PREPARATION
Prepare all ingredients by slicing the bell pepper, shredding the carrot, and mincing the garlic. Cook the rice noodles according to package instructions and set aside.
In a small bowl, whisk together the peanut butter, low-sodium soy sauce, and fresh lime juice to create a smooth sauce. If needed, add a small splash of water to achieve desired consistency.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Increase the heat to medium-high and add the raw shrimp. Season lightly with salt and pepper if desired. Pan-sear the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
Reduce the heat to low and add the cooked rice noodles to the skillet, gently tossing to combine with the shrimp and garlic.
Drizzle the prepared peanut sauce over the shrimp and noodles, stirring well to coat all ingredients evenly.
Fold in the sliced bell pepper and shredded carrot, allowing a brief warm-up in the pan to maintain crunchiness.
Plate the dish and finish with an extra squeeze of fresh lime juice for a burst of tangy flavor.