Fresh Seafood with Saffron Rice and Crisp Vegetables

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

Fresh Seafood with Saffron Rice and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Seafood with Saffron Rice and Crisp Vegetables

Savor the delicate flavors of succulent shrimp lightly seasoned and sautéed to perfection, paired with aromatic saffron-infused basmati rice and a vibrant medley of crisp vegetables. This dish is balanced with a gentle heat from freshly cracked pepper and the subtle earthiness of saffron, creating an enticing meal that celebrates fresh seafood and garden-fresh produce.

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NUTRITION

367kcal
Protein
40.7g
Fat
6.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Basmati Rice

1 teaspoon Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1 clove Garlic

1 pinch Saffron Threads

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the shrimp under cold water and pat dry. Season lightly with salt and pepper.

  • 2

    Heat the olive oil in a medium skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 3

    Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and are just cooked through. Remove the shrimp and set aside.

  • 4

    In the meantime, warm the cooked basmati rice in a small saucepan with a pinch of saffron threads infused in a few tablespoons of water. Stir well to evenly distribute the saffron flavor.

  • 5

    Slice the bell pepper and zucchini into thin strips. In another pan or using the same skillet once the shrimp are removed, lightly sauté the vegetables for 3-4 minutes until they remain crisp but tender, seasoning with a touch of salt and freshly ground pepper.

  • 6

    To plate, spread a bed of saffron rice on a plate, top with the sautéed crisp vegetables, and arrange the shrimp on top or to the side. Serve warm and enjoy the harmonious blend of seafood and vibrant vegetables.

Fresh Seafood with Saffron Rice and Crisp Vegetables

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

Fresh Seafood with Saffron Rice and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Seafood with Saffron Rice and Crisp Vegetables

Savor the delicate flavors of succulent shrimp lightly seasoned and sautéed to perfection, paired with aromatic saffron-infused basmati rice and a vibrant medley of crisp vegetables. This dish is balanced with a gentle heat from freshly cracked pepper and the subtle earthiness of saffron, creating an enticing meal that celebrates fresh seafood and garden-fresh produce.

NUTRITION

367kcal
Protein
40.7g
Fat
6.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Basmati Rice

1 teaspoon Olive Oil

1/2 medium Bell Pepper

1/2 medium Zucchini

1 clove Garlic

1 pinch Saffron Threads

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the shrimp under cold water and pat dry. Season lightly with salt and pepper.

  • 2

    Heat the olive oil in a medium skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 3

    Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and are just cooked through. Remove the shrimp and set aside.

  • 4

    In the meantime, warm the cooked basmati rice in a small saucepan with a pinch of saffron threads infused in a few tablespoons of water. Stir well to evenly distribute the saffron flavor.

  • 5

    Slice the bell pepper and zucchini into thin strips. In another pan or using the same skillet once the shrimp are removed, lightly sauté the vegetables for 3-4 minutes until they remain crisp but tender, seasoning with a touch of salt and freshly ground pepper.

  • 6

    To plate, spread a bed of saffron rice on a plate, top with the sautéed crisp vegetables, and arrange the shrimp on top or to the side. Serve warm and enjoy the harmonious blend of seafood and vibrant vegetables.