Red Thai Curry Shrimp Mince

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

Red Thai Curry Shrimp Mince

YOUR SOLIN GENERATED RECIPE

Red Thai Curry Shrimp Mince

Pan-seared shrimp mince infused with aromatic red curry and bright lime, creating a zesty protein-packed dish with a delicate snap.

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NUTRITION

318kcal
Protein
58.4g
Fat
4.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Raw shrimp (227g), deveined and tail-off

1.5 tbsp Red Thai curry paste (15g)

0.25 tsp Kosher salt (1.5g)

1 tsp Lime zest (2g)

1 tbsp Fresh lime juice (15ml)

2 tbsp Roasted red peppers (30g), chopped

2 tbsp Scallions (12g), thinly sliced

1 large Egg white (33g)

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PREPARATION

  • 1

    Ensure the shrimp is completely thawed and patted dry with paper towels to remove excess moisture.

  • 2

    Place the shrimp in a food processor and pulse 5-7 times until it reaches a coarse, minced consistency without becoming a paste.

  • 3

    Transfer the minced shrimp to a mixing bowl and add the red curry paste, kosher salt, lime zest, lime juice, chopped roasted red peppers, and sliced scallions.

  • 4

    Add the egg white to the mixture and fold everything together until well combined and the mince holds its shape.

  • 5

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny spray of oil if desired.

  • 6

    Form the mixture into small patties or add the mince directly to the pan, breaking it up with a spatula.

  • 7

    Cook for 2-3 minutes per side until the shrimp is opaque, pink, and has developed a light golden crust.

  • 8

    Serve immediately as a high-protein base for bowls, over greens, or inside crisp lettuce wraps.

Red Thai Curry Shrimp Mince

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

Red Thai Curry Shrimp Mince

YOUR SOLIN GENERATED RECIPE

Red Thai Curry Shrimp Mince

Pan-seared shrimp mince infused with aromatic red curry and bright lime, creating a zesty protein-packed dish with a delicate snap.

NUTRITION

318kcal
Protein
58.4g
Fat
4.5g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Raw shrimp (227g), deveined and tail-off

1.5 tbsp Red Thai curry paste (15g)

0.25 tsp Kosher salt (1.5g)

1 tsp Lime zest (2g)

1 tbsp Fresh lime juice (15ml)

2 tbsp Roasted red peppers (30g), chopped

2 tbsp Scallions (12g), thinly sliced

1 large Egg white (33g)

PREPARATION

  • 1

    Ensure the shrimp is completely thawed and patted dry with paper towels to remove excess moisture.

  • 2

    Place the shrimp in a food processor and pulse 5-7 times until it reaches a coarse, minced consistency without becoming a paste.

  • 3

    Transfer the minced shrimp to a mixing bowl and add the red curry paste, kosher salt, lime zest, lime juice, chopped roasted red peppers, and sliced scallions.

  • 4

    Add the egg white to the mixture and fold everything together until well combined and the mince holds its shape.

  • 5

    Heat a non-stick skillet over medium-high heat and lightly coat with a tiny spray of oil if desired.

  • 6

    Form the mixture into small patties or add the mince directly to the pan, breaking it up with a spatula.

  • 7

    Cook for 2-3 minutes per side until the shrimp is opaque, pink, and has developed a light golden crust.

  • 8

    Serve immediately as a high-protein base for bowls, over greens, or inside crisp lettuce wraps.