Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

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

Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

YOUR SOLIN GENERATED RECIPE

Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

Savor this vibrant dish featuring succulent blackened shrimp paired with a refreshing creamy avocado slaw and a side of crispy baked plantain chips. A balanced medley of spice and zest, each bite delights with a mix of textures and flavors, from the perfectly seasoned shrimp to the cool, tangy slaw, finished off with a satisfying crunch.

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NUTRITION

410kcal
Protein
33.3g
Fat
15.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 tsp Olive Oil

1/4 Avocado

1/2 cup shredded Red Cabbage

2 oz Nonfat Plain Greek Yogurt

1 tbsp Lime Juice

1 tsp Paprika

1 tsp Cumin

1 small Plantain

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for the plantain chips and line a baking sheet with parchment paper.

  • 2

    Slice the plantain thinly, toss with a light spray or drizzle of olive oil, and sprinkle with a pinch of salt. Arrange in a single layer on the baking sheet and bake for 12-15 minutes until crispy, flipping once.

  • 3

    In a small bowl, combine paprika, cumin, salt, and pepper. Pat the shrimp dry and lightly coat them with olive oil, then evenly sprinkle the spice mix on both sides.

  • 4

    Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side until they become opaque and lightly charred.

  • 5

    Meanwhile, prepare the avocado slaw by gently mashing the avocado in a bowl. Mix in the shredded red cabbage, nonfat Greek yogurt, lime juice, and season with a little salt and pepper until well combined.

  • 6

    Plate the blackened shrimp alongside a generous serving of the creamy avocado slaw, and serve with the crispy plantain chips on the side.

Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

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

Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

YOUR SOLIN GENERATED RECIPE

Blackened Shrimp with Creamy Avocado Slaw and Crispy Plantain Chips

Savor this vibrant dish featuring succulent blackened shrimp paired with a refreshing creamy avocado slaw and a side of crispy baked plantain chips. A balanced medley of spice and zest, each bite delights with a mix of textures and flavors, from the perfectly seasoned shrimp to the cool, tangy slaw, finished off with a satisfying crunch.

NUTRITION

410kcal
Protein
33.3g
Fat
15.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 tsp Olive Oil

1/4 Avocado

1/2 cup shredded Red Cabbage

2 oz Nonfat Plain Greek Yogurt

1 tbsp Lime Juice

1 tsp Paprika

1 tsp Cumin

1 small Plantain

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for the plantain chips and line a baking sheet with parchment paper.

  • 2

    Slice the plantain thinly, toss with a light spray or drizzle of olive oil, and sprinkle with a pinch of salt. Arrange in a single layer on the baking sheet and bake for 12-15 minutes until crispy, flipping once.

  • 3

    In a small bowl, combine paprika, cumin, salt, and pepper. Pat the shrimp dry and lightly coat them with olive oil, then evenly sprinkle the spice mix on both sides.

  • 4

    Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side until they become opaque and lightly charred.

  • 5

    Meanwhile, prepare the avocado slaw by gently mashing the avocado in a bowl. Mix in the shredded red cabbage, nonfat Greek yogurt, lime juice, and season with a little salt and pepper until well combined.

  • 6

    Plate the blackened shrimp alongside a generous serving of the creamy avocado slaw, and serve with the crispy plantain chips on the side.