Asian Carrot Cucumber Salad with Peanuts and Shrimp

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

Asian Carrot Cucumber Salad with Peanuts and Shrimp

YOUR SOLIN GENERATED RECIPE

Asian Carrot Cucumber Salad with Peanuts and Shrimp

Chilled shrimp tossed with crisp ribbons of carrot and cucumber in a zesty ginger-lime dressing, topped with crunchy roasted peanuts for a vibrant finish.

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NUTRITION

524kcal
Protein
53.2g
Fat
21.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Shredded carrots

1 cup Sliced cucumber

0.5 cup Shelled edamame

0.75 oz Roasted peanuts

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tbsp Lime juice

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

1 tbsp Chopped fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam or sauté the shrimp until pink and opaque, then immediately transfer to the refrigerator to chill.

  • 2

    Use a vegetable peeler or mandoline to create long, thin ribbons from the carrots and cucumber.

  • 3

    In a small glass jar or bowl, whisk together the tamari, toasted sesame oil, rice vinegar, lime juice, grated ginger, minced garlic, and red pepper flakes until emulsified.

  • 4

    In a large mixing bowl, combine the chilled shrimp, carrot ribbons, cucumber ribbons, and shelled edamame.

  • 5

    Pour the dressing over the salad and toss gently with tongs to ensure all vegetables and protein are evenly coated.

  • 6

    Divide the salad into two bowls and garnish with the roasted peanuts and fresh cilantro just before serving to maintain maximum crunch.

Asian Carrot Cucumber Salad with Peanuts and Shrimp

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

Asian Carrot Cucumber Salad with Peanuts and Shrimp

YOUR SOLIN GENERATED RECIPE

Asian Carrot Cucumber Salad with Peanuts and Shrimp

Chilled shrimp tossed with crisp ribbons of carrot and cucumber in a zesty ginger-lime dressing, topped with crunchy roasted peanuts for a vibrant finish.

NUTRITION

524kcal
Protein
53.2g
Fat
21.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Shredded carrots

1 cup Sliced cucumber

0.5 cup Shelled edamame

0.75 oz Roasted peanuts

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tbsp Lime juice

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

1 tbsp Chopped fresh cilantro

PREPARATION

  • 1

    Steam or sauté the shrimp until pink and opaque, then immediately transfer to the refrigerator to chill.

  • 2

    Use a vegetable peeler or mandoline to create long, thin ribbons from the carrots and cucumber.

  • 3

    In a small glass jar or bowl, whisk together the tamari, toasted sesame oil, rice vinegar, lime juice, grated ginger, minced garlic, and red pepper flakes until emulsified.

  • 4

    In a large mixing bowl, combine the chilled shrimp, carrot ribbons, cucumber ribbons, and shelled edamame.

  • 5

    Pour the dressing over the salad and toss gently with tongs to ensure all vegetables and protein are evenly coated.

  • 6

    Divide the salad into two bowls and garnish with the roasted peanuts and fresh cilantro just before serving to maintain maximum crunch.