Name: Shrimp and Edamame Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 0.5 cup Shelled edamame; 1 cup English cucumber; 0.25 cup Red bell pepper; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Shrimp and Edamame Cucumber Salad

Poached shrimp and shelled edamame tossed with crisp cucumbers in a zesty ginger-sesame dressing for a refreshing crunch.

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NUTRITION

Protein

48.9g

Fat

13.3g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup Shelled edamame

1 cup English cucumber

0.25 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a small pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque.
2
Drain the shrimp and immediately transfer to an ice bath to stop the cooking process and chill.
3
In a large mixing bowl, whisk together the toasted sesame oil, tamari, rice vinegar, grated ginger, and minced garlic.
4
Add the chilled shrimp, shelled edamame, sliced cucumber, and diced red bell pepper to the bowl.
5
Toss all ingredients thoroughly until evenly coated with the dressing.
6
Season with sea salt and black pepper, then garnish with sesame seeds before serving cold.