Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

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

Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

Enjoy a vibrant plate of succulent shrimp tossed with tender rice noodles and a medley of crunchy bell pepper and carrot strands, all enveloped in a tangy, rich peanut sauce with a hint of lime and soy. This dish offers a delightful balance of textures and flavors that burst with freshness and satisfying umami.

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NUTRITION

463kcal
Protein
33.6g
Fat
10.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup Rice Noodles (cooked)

1 medium Green Bell Pepper

1 medium Carrot

1 tablespoon Peanut Butter

1 tablespoon Lime Juice

1 teaspoon Soy Sauce

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PREPARATION

  • 1

    Prepare the rice noodles according to package instructions, then drain and set aside.

  • 2

    If using raw shrimp, peel and devein them. Season lightly with a pinch of salt if desired.

  • 3

    In a non-stick pan, lightly sauté the shrimp over medium heat until they turn pink and are cooked through, about 2-3 minutes per side. Remove from heat and set aside.

  • 4

    Julienne the green bell pepper and carrot to create crunchy, bite-sized strips.

  • 5

    In a small bowl, whisk together the peanut butter, lime juice, and soy sauce to form a tangy peanut sauce.

  • 6

    Toss the cooked rice noodles with the peanut sauce until evenly coated.

  • 7

    Gently fold in the sautéed shrimp and raw vegetables, mixing until well combined.

  • 8

    Serve immediately, enjoying the blend of tangy, savory, and crisp textures.

Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

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

Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Shrimp with Tangy Peanut Rice Noodles and Crunchy Vegetables

Enjoy a vibrant plate of succulent shrimp tossed with tender rice noodles and a medley of crunchy bell pepper and carrot strands, all enveloped in a tangy, rich peanut sauce with a hint of lime and soy. This dish offers a delightful balance of textures and flavors that burst with freshness and satisfying umami.

NUTRITION

463kcal
Protein
33.6g
Fat
10.2g
Carbs
60.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1 cup Rice Noodles (cooked)

1 medium Green Bell Pepper

1 medium Carrot

1 tablespoon Peanut Butter

1 tablespoon Lime Juice

1 teaspoon Soy Sauce

PREPARATION

  • 1

    Prepare the rice noodles according to package instructions, then drain and set aside.

  • 2

    If using raw shrimp, peel and devein them. Season lightly with a pinch of salt if desired.

  • 3

    In a non-stick pan, lightly sauté the shrimp over medium heat until they turn pink and are cooked through, about 2-3 minutes per side. Remove from heat and set aside.

  • 4

    Julienne the green bell pepper and carrot to create crunchy, bite-sized strips.

  • 5

    In a small bowl, whisk together the peanut butter, lime juice, and soy sauce to form a tangy peanut sauce.

  • 6

    Toss the cooked rice noodles with the peanut sauce until evenly coated.

  • 7

    Gently fold in the sautéed shrimp and raw vegetables, mixing until well combined.

  • 8

    Serve immediately, enjoying the blend of tangy, savory, and crisp textures.