Shrimp and Zucchini Stir-Fry with Edamame

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

Shrimp and Zucchini Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Shrimp and Zucchini Stir-Fry with Edamame

Sautéed shrimp and zucchini ribbons tossed with protein-rich edamame and a soft-scrambled egg, finished with a savory splash of coconut aminos for a tender-crisp bite.

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NUTRITION

316kcal
Protein
38.7g
Fat
11.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Raw Shrimp, peeled and deveined

1/4 cup Shelled Edamame

1 Large Egg

1.5 cups Zucchini, spiralized or sliced

1/2 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon Fresh Ginger, minced

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PREPARATION

  • 1

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

  • 2

    Add the minced ginger and sauté for 30 seconds until fragrant.

  • 3

    Add the shrimp to the pan and cook for 2-3 minutes until they just turn pink and opaque.

  • 4

    Push the shrimp to one side of the pan and crack the egg into the empty space, whisking quickly to soft-scramble.

  • 5

    Incorporate the zucchini ribbons and edamame into the pan, tossing with the shrimp and egg.

  • 6

    Drizzle the coconut aminos over the mixture and stir-fry for another 2 minutes until the zucchini is tender-crisp.

  • 7

    Serve immediately while hot, garnishing with extra ginger if desired.

Shrimp and Zucchini Stir-Fry with Edamame

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

Shrimp and Zucchini Stir-Fry with Edamame

YOUR SOLIN GENERATED RECIPE

Shrimp and Zucchini Stir-Fry with Edamame

Sautéed shrimp and zucchini ribbons tossed with protein-rich edamame and a soft-scrambled egg, finished with a savory splash of coconut aminos for a tender-crisp bite.

NUTRITION

316kcal
Protein
38.7g
Fat
11.5g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Raw Shrimp, peeled and deveined

1/4 cup Shelled Edamame

1 Large Egg

1.5 cups Zucchini, spiralized or sliced

1/2 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon Fresh Ginger, minced

PREPARATION

  • 1

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

  • 2

    Add the minced ginger and sauté for 30 seconds until fragrant.

  • 3

    Add the shrimp to the pan and cook for 2-3 minutes until they just turn pink and opaque.

  • 4

    Push the shrimp to one side of the pan and crack the egg into the empty space, whisking quickly to soft-scramble.

  • 5

    Incorporate the zucchini ribbons and edamame into the pan, tossing with the shrimp and egg.

  • 6

    Drizzle the coconut aminos over the mixture and stir-fry for another 2 minutes until the zucchini is tender-crisp.

  • 7

    Serve immediately while hot, garnishing with extra ginger if desired.