Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

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

Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

Savor a vibrant bowl featuring succulent pan-seared shrimp served over tender rice noodles, tossed with crisp, colorful veggies and drizzled with a tangy, creamy peanut sauce accented by a hint of lime and garlic. This dish is perfectly balanced for a light yet satisfying meal.

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NUTRITION

505kcal
Protein
39.3g
Fat
15.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1 cup cooked Rice Noodles

1/2 cup Red Bell Pepper slices

1/2 cup Cucumber slices

1/2 medium Carrot, shredded

1 tablespoon Peanut Butter

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Lime Juice

1 garlic clove, minced

1 teaspoon Olive Oil

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PREPARATION

  • 1

    If using uncooked shrimp, peel and devein, then pat dry. If pre-cooked, ensure they're thawed and patted dry.

  • 2

    In a small bowl, whisk together peanut butter, low sodium soy sauce, lime juice, and minced garlic to create the tangy peanut sauce. Add a splash of warm water to thin if necessary.

  • 3

    Bring a pot of water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.

  • 4

    Heat olive oil in a pan over medium-high heat. Add the shrimp and quickly sauté until they turn pink and are slightly golden, about 2-3 minutes per side.

  • 5

    Assemble the dish by placing the cooked rice noodles on a plate, topping them with seared shrimp and a mix of red bell pepper, cucumber, and shredded carrot.

  • 6

    Drizzle the tangy peanut sauce over the top and toss lightly to combine all the flavors. Serve immediately and enjoy.

Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

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

Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp and Rice Noodles with Tangy Peanut Sauce and Crisp Veggies

Savor a vibrant bowl featuring succulent pan-seared shrimp served over tender rice noodles, tossed with crisp, colorful veggies and drizzled with a tangy, creamy peanut sauce accented by a hint of lime and garlic. This dish is perfectly balanced for a light yet satisfying meal.

NUTRITION

505kcal
Protein
39.3g
Fat
15.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1 cup cooked Rice Noodles

1/2 cup Red Bell Pepper slices

1/2 cup Cucumber slices

1/2 medium Carrot, shredded

1 tablespoon Peanut Butter

1 teaspoon Low Sodium Soy Sauce

1 teaspoon Lime Juice

1 garlic clove, minced

1 teaspoon Olive Oil

PREPARATION

  • 1

    If using uncooked shrimp, peel and devein, then pat dry. If pre-cooked, ensure they're thawed and patted dry.

  • 2

    In a small bowl, whisk together peanut butter, low sodium soy sauce, lime juice, and minced garlic to create the tangy peanut sauce. Add a splash of warm water to thin if necessary.

  • 3

    Bring a pot of water to a boil and cook the rice noodles according to package instructions until tender. Drain and set aside.

  • 4

    Heat olive oil in a pan over medium-high heat. Add the shrimp and quickly sauté until they turn pink and are slightly golden, about 2-3 minutes per side.

  • 5

    Assemble the dish by placing the cooked rice noodles on a plate, topping them with seared shrimp and a mix of red bell pepper, cucumber, and shredded carrot.

  • 6

    Drizzle the tangy peanut sauce over the top and toss lightly to combine all the flavors. Serve immediately and enjoy.