Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

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

Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

Enjoy a vibrant plate of succulent shrimp combined with crisp, colorful vegetables, tossed with whole wheat noodles in a tangy, peanut-infused sauce. Each bite delivers a satisfying crunch and a burst of savory flavors perfect for a balanced dinner.

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NUTRITION

586kcal
Protein
49.9g
Fat
16.4g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 cup Whole Wheat Noodles (cooked)

1 Tbsp Peanut Butter

1 Tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Sesame Oil

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PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp if needed, julienne the red bell pepper and carrot, cut broccoli into small florets, and mince the garlic.

  • 2

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, rice vinegar, and minced garlic to create a tangy peanut sauce.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes until they start to turn pink. Remove shrimp and set aside.

  • 4

    In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for 3-4 minutes, allowing them to retain a pleasant crunch.

  • 5

    Return the shrimp to the skillet and add the cooked whole wheat noodles. Pour the peanut sauce over the mixture and toss everything gently to combine, heating for another 1-2 minutes until well blended.

  • 6

    Serve immediately, enjoying the balance of tender shrimp, crispy vegetables, and tangy, nutty noodles.

Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

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

Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp Stir-Fry with Tangy Peanut Noodles and Crispy Vegetables

Enjoy a vibrant plate of succulent shrimp combined with crisp, colorful vegetables, tossed with whole wheat noodles in a tangy, peanut-infused sauce. Each bite delivers a satisfying crunch and a burst of savory flavors perfect for a balanced dinner.

NUTRITION

586kcal
Protein
49.9g
Fat
16.4g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 cup Whole Wheat Noodles (cooked)

1 Tbsp Peanut Butter

1 Tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 clove Garlic

1 tsp Sesame Oil

PREPARATION

  • 1

    Prepare all ingredients: peel and devein the shrimp if needed, julienne the red bell pepper and carrot, cut broccoli into small florets, and mince the garlic.

  • 2

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, rice vinegar, and minced garlic to create a tangy peanut sauce.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and stir-fry for about 2-3 minutes until they start to turn pink. Remove shrimp and set aside.

  • 4

    In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for 3-4 minutes, allowing them to retain a pleasant crunch.

  • 5

    Return the shrimp to the skillet and add the cooked whole wheat noodles. Pour the peanut sauce over the mixture and toss everything gently to combine, heating for another 1-2 minutes until well blended.

  • 6

    Serve immediately, enjoying the balance of tender shrimp, crispy vegetables, and tangy, nutty noodles.