Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

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

Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

Savor a vibrant and balanced stir-fry featuring succulent shrimp tossed with tender rice noodles and crisp vegetables, all elevated by a tangy peanut dressing with a hint of lime and ginger. This dish offers a delightful mix of textures and flavors that is both satisfying and light, making it a perfect option for a health-conscious meal.

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NUTRITION

557kcal
Protein
48.0g
Fat
11.7g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled & deveined

2 oz dry Rice Noodles

1 medium Red Bell Pepper

1 medium Carrot

0.5 cup Snap Peas

1 tbsp Peanut Butter

1 Lime

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Soak the rice noodles in warm water for about 10 minutes until softened, then drain.

  • 2

    In a small bowl, whisk together peanut butter, juice from the lime, grated ginger, and minced garlic. Adjust with a little warm water to achieve a smooth, pourable consistency; season with salt and a pinch of pepper if desired.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.

  • 5

    In the same skillet, add sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Add the softened rice noodles and cooked shrimp back to the skillet with the vegetables. Drizzle the tangy peanut dressing over the mixture and toss gently to combine all ingredients evenly.

  • 7

    Cook for an additional 1-2 minutes to heat through, then remove from heat.

  • 8

    Serve immediately, garnishing with extra lime wedges if desired.

Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

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

Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Shrimp and Rice Noodle Stir-Fry with Tangy Peanut Dressing

Savor a vibrant and balanced stir-fry featuring succulent shrimp tossed with tender rice noodles and crisp vegetables, all elevated by a tangy peanut dressing with a hint of lime and ginger. This dish offers a delightful mix of textures and flavors that is both satisfying and light, making it a perfect option for a health-conscious meal.

NUTRITION

557kcal
Protein
48.0g
Fat
11.7g
Carbs
70.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled & deveined

2 oz dry Rice Noodles

1 medium Red Bell Pepper

1 medium Carrot

0.5 cup Snap Peas

1 tbsp Peanut Butter

1 Lime

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Soak the rice noodles in warm water for about 10 minutes until softened, then drain.

  • 2

    In a small bowl, whisk together peanut butter, juice from the lime, grated ginger, and minced garlic. Adjust with a little warm water to achieve a smooth, pourable consistency; season with salt and a pinch of pepper if desired.

  • 3

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

  • 4

    Heat a non-stick skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp from the skillet and set aside.

  • 5

    In the same skillet, add sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 6

    Add the softened rice noodles and cooked shrimp back to the skillet with the vegetables. Drizzle the tangy peanut dressing over the mixture and toss gently to combine all ingredients evenly.

  • 7

    Cook for an additional 1-2 minutes to heat through, then remove from heat.

  • 8

    Serve immediately, garnishing with extra lime wedges if desired.