Name: Zesty Raw Vegetable Noodle Salad with Seared Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 0.5 tbsp avocado oil; 2 medium zucchini; 1 medium carrot; 0.5 cup shelled edamame; 1 tbsp almond butter; 1 tbsp lime juice; 1 tsp toasted sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp red pepper flakes

Zesty Raw Vegetable Noodle Salad with Seared Shrimp

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

YOUR SOLIN GENERATED RECIPE

Zesty Raw Vegetable Noodle Salad with Seared Shrimp

Pan-seared shrimp served over a vibrant bed of spiralized zucchini and carrot ribbons tossed in a creamy, citrusy almond-ginger dressing.

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NUTRITION

Protein

54.3g

Fat

27.3g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

0.5 tbsp avocado oil

2 medium zucchini

1 medium carrot

0.5 cup shelled edamame

1 tbsp almond butter

1 tbsp lime juice

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp red pepper flakes

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PREPARATION

1
Spiralize the zucchini into long noodles and use a vegetable peeler to create thin ribbons from the carrot.
2
In a small bowl, whisk together the almond butter, lime juice, toasted sesame oil, grated ginger, and minced garlic until the dressing is smooth.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and slightly curled.
5
In a large mixing bowl, combine the raw zucchini noodles, carrot ribbons, and thawed shelled edamame.
6
Pour the almond-ginger dressing over the vegetable mixture and toss thoroughly to ensure every strand is coated.
7
Divide the salad into serving bowls, top with the warm seared shrimp, and finish with a sprinkle of sea salt and red pepper flakes.