Name: Seared Shrimp and Veggie Stir-Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Raw Shrimp, peeled and deveined; 1/2 cup Cooked Brown Rice; 1 cup Broccoli Florets; 1/2 cup Sliced Red Bell Pepper; 1 tablespoon Coconut Aminos; 1 teaspoon Toasted Sesame Oil; 1 teaspoon Minced Fresh Ginger; 1 clove Garlic, minced

Seared Shrimp and Veggie Stir-Fry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Veggie Stir-Fry with Brown Rice

Plump shrimp and vibrant vegetables flash-seared in ginger and garlic, served over nutty brown rice with a drizzle of toasted sesame oil.

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NUTRITION

Protein

40.1g

Fat

8.3g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Raw Shrimp, peeled and deveined

1/2 cup Cooked Brown Rice

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 tablespoon Coconut Aminos

1 teaspoon Toasted Sesame Oil

1 teaspoon Minced Fresh Ginger

1 clove Garlic, minced

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PREPARATION

1
Ensure your brown rice is cooked and warm before starting the stir-fry.
2
Pat the shrimp dry with a paper towel and season lightly with a pinch of sea salt.
3
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
4
Add the shrimp to the pan in a single layer and sear for 2 minutes per side until opaque and pink, then remove from the pan and set aside.
5
In the same pan, add the broccoli and red bell peppers with a tablespoon of water; cover for 2 minutes to steam-soften the veggies.
6
Remove the lid and stir in the minced garlic and ginger, sautéing for 30 seconds until fragrant.
7
Return the shrimp to the pan and pour in the coconut aminos, tossing everything together for 1 minute to glaze.
8
Serve the shrimp and vegetable mixture immediately over the warm brown rice.