Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

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

Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

Savor the delightful combination of succulent pan-seared shrimp paired with nutty brown rice and a vibrant, crunchy cabbage slaw dressed with a zesty blend of lemon and apple cider vinegar. This balanced dish offers a bright, refreshing twist with every bite, marrying light, aromatic seafood with the satisfying crunch of fresh veggies.

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NUTRITION

412kcal
Protein
58.4g
Fat
8.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, cooked

1/2 cup cooked Brown Rice

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the shrimp in the skillet and sear them for about 2-3 minutes per side until they turn pink and opaque.

  • 4

    While the shrimp cooks, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, apple cider vinegar, a pinch of salt, and pepper, then pour the dressing over the cabbage mixture. Toss to coat evenly.

  • 6

    Warm the pre-cooked brown rice if needed, or serve at room temperature.

  • 7

    Plate the rice on one side, top with the shrimp, and serve the zesty crunchy slaw alongside for a balanced and flavorful meal.

Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

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

Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Shrimp with Brown Rice and Crunchy Cabbage Slaw

Savor the delightful combination of succulent pan-seared shrimp paired with nutty brown rice and a vibrant, crunchy cabbage slaw dressed with a zesty blend of lemon and apple cider vinegar. This balanced dish offers a bright, refreshing twist with every bite, marrying light, aromatic seafood with the satisfying crunch of fresh veggies.

NUTRITION

412kcal
Protein
58.4g
Fat
8.5g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, cooked

1/2 cup cooked Brown Rice

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add olive oil.

  • 3

    Place the shrimp in the skillet and sear them for about 2-3 minutes per side until they turn pink and opaque.

  • 4

    While the shrimp cooks, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, apple cider vinegar, a pinch of salt, and pepper, then pour the dressing over the cabbage mixture. Toss to coat evenly.

  • 6

    Warm the pre-cooked brown rice if needed, or serve at room temperature.

  • 7

    Plate the rice on one side, top with the shrimp, and serve the zesty crunchy slaw alongside for a balanced and flavorful meal.