Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

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

Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry featuring succulent shrimp, nutty brown rice, and a medley of crisp vegetables. This dish is bursting with color and texture, combining tender seafood with crunchy broccoli, carrots, and bell peppers, all lightly tossed in a savory soy-ginger glaze, offering a balanced and satisfying meal.

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NUTRITION

410kcal
Protein
44.2g
Fat
7.9g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Brown Rice

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Prepare the ingredients by peeling and deveining the shrimp if necessary. Rinse and drain the shrimp and set aside.

  • 2

    Rinse and chop the broccoli into bite-sized florets. Peel and slice the carrot into thin matchsticks. Slice the red bell pepper into strips.

  • 3

    Mince the garlic and grate the fresh ginger.

  • 4

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque.

  • 6

    Add the broccoli, carrot, and red bell pepper to the skillet, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.

  • 7

    Stir in the cooked brown rice and drizzle the low-sodium soy sauce over the mixture, tossing everything gently to combine and heat through.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your nutritious stir-fry.

Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

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

Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp and Brown Rice Stir-Fry with Crisp Vegetables

Enjoy a vibrant stir-fry featuring succulent shrimp, nutty brown rice, and a medley of crisp vegetables. This dish is bursting with color and texture, combining tender seafood with crunchy broccoli, carrots, and bell peppers, all lightly tossed in a savory soy-ginger glaze, offering a balanced and satisfying meal.

NUTRITION

410kcal
Protein
44.2g
Fat
7.9g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Brown Rice

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 tsp Fresh Ginger

PREPARATION

  • 1

    Prepare the ingredients by peeling and deveining the shrimp if necessary. Rinse and drain the shrimp and set aside.

  • 2

    Rinse and chop the broccoli into bite-sized florets. Peel and slice the carrot into thin matchsticks. Slice the red bell pepper into strips.

  • 3

    Mince the garlic and grate the fresh ginger.

  • 4

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque.

  • 6

    Add the broccoli, carrot, and red bell pepper to the skillet, continuing to stir-fry for another 2-3 minutes until vegetables are crisp-tender.

  • 7

    Stir in the cooked brown rice and drizzle the low-sodium soy sauce over the mixture, tossing everything gently to combine and heat through.

  • 8

    Taste and adjust seasonings if necessary. Serve warm and enjoy your nutritious stir-fry.