Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

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

Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

Enjoy a delicate medley of pan-seared shrimp served atop saffron-infused white rice, accompanied by crispy, quickly sautéed bell peppers and zucchini. This dish offers bright citrus notes with a hint of herbaceous aroma, providing a balanced plate that delights both the eyes and the palate.

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NUTRITION

375kcal
Protein
39.0g
Fat
7.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked White Rice

Pinch of Saffron Threads

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by infusing the saffron: add a pinch of saffron threads to the hot water you will use for cooking the rice, allowing the color and aroma to develop.

  • 2

    Prepare the white rice as per package instructions, then stir in the infused saffron water to distribute the flavor evenly.

  • 3

    Pat the shrimp dry and season them lightly with salt and pepper. Heat the olive oil in a pan over medium-high heat.

  • 4

    Place the shrimp in the pan and pan-sear for about 2 minutes per side until they turn pink and opaque. Remove and set aside.

  • 5

    In the same pan, add the chopped red bell pepper and zucchini. Sauté for 3-4 minutes until they are tender yet retain a slight crispness.

  • 6

    Plate a serving of saffron rice, top with the pan-seared shrimp, and arrange the crispy vegetables on the side.

  • 7

    Garnish with a lemon wedge and an optional squeeze of fresh lemon juice to brighten the dish before serving.

Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

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

Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Crispy Vegetables

Enjoy a delicate medley of pan-seared shrimp served atop saffron-infused white rice, accompanied by crispy, quickly sautéed bell peppers and zucchini. This dish offers bright citrus notes with a hint of herbaceous aroma, providing a balanced plate that delights both the eyes and the palate.

NUTRITION

375kcal
Protein
39.0g
Fat
7.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked White Rice

Pinch of Saffron Threads

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1 tsp Extra Virgin Olive Oil

1 Lemon Wedge

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by infusing the saffron: add a pinch of saffron threads to the hot water you will use for cooking the rice, allowing the color and aroma to develop.

  • 2

    Prepare the white rice as per package instructions, then stir in the infused saffron water to distribute the flavor evenly.

  • 3

    Pat the shrimp dry and season them lightly with salt and pepper. Heat the olive oil in a pan over medium-high heat.

  • 4

    Place the shrimp in the pan and pan-sear for about 2 minutes per side until they turn pink and opaque. Remove and set aside.

  • 5

    In the same pan, add the chopped red bell pepper and zucchini. Sauté for 3-4 minutes until they are tender yet retain a slight crispness.

  • 6

    Plate a serving of saffron rice, top with the pan-seared shrimp, and arrange the crispy vegetables on the side.

  • 7

    Garnish with a lemon wedge and an optional squeeze of fresh lemon juice to brighten the dish before serving.