Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

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

Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

A vibrant wok-fry of succulent shrimp and crisp snap peas tossed with fluffy brown rice in a savory garlic-ginger glaze.

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NUTRITION

629kcal
Protein
40.6g
Fat
22.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Shrimp

1 cup Cooked Brown Rice

1 large Egg

1 cup Sugar Snap Peas

1 tablespoon Avocado Oil

3 cloves Garlic

2 tablespoons Coconut Aminos

1 teaspoon Fresh Ginger

2 tablespoons Green Onions

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PREPARATION

  • 1

    Heat half the avocado oil in a large skillet or wok over medium-high heat.

  • 2

    Add the shrimp and cook until pink and opaque, then remove from the pan and set aside.

  • 3

    In the same pan, add the remaining oil along with the minced garlic, grated ginger, and snap peas, sautéing until the peas are bright green.

  • 4

    Push the vegetables to the side and crack the egg into the pan, scrambling it quickly until just set.

  • 5

    Stir in the cooked brown rice and the cooked shrimp.

  • 6

    Pour the coconut aminos over the mixture and toss everything together until heated through and well-coated.

  • 7

    Garnish with sliced green onions before serving.

Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

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

Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp Stir-Fry with Brown Rice and Snap Peas

A vibrant wok-fry of succulent shrimp and crisp snap peas tossed with fluffy brown rice in a savory garlic-ginger glaze.

NUTRITION

629kcal
Protein
40.6g
Fat
22.2g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Shrimp

1 cup Cooked Brown Rice

1 large Egg

1 cup Sugar Snap Peas

1 tablespoon Avocado Oil

3 cloves Garlic

2 tablespoons Coconut Aminos

1 teaspoon Fresh Ginger

2 tablespoons Green Onions

PREPARATION

  • 1

    Heat half the avocado oil in a large skillet or wok over medium-high heat.

  • 2

    Add the shrimp and cook until pink and opaque, then remove from the pan and set aside.

  • 3

    In the same pan, add the remaining oil along with the minced garlic, grated ginger, and snap peas, sautéing until the peas are bright green.

  • 4

    Push the vegetables to the side and crack the egg into the pan, scrambling it quickly until just set.

  • 5

    Stir in the cooked brown rice and the cooked shrimp.

  • 6

    Pour the coconut aminos over the mixture and toss everything together until heated through and well-coated.

  • 7

    Garnish with sliced green onions before serving.