Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

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

Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

Sautéed shrimp and tender rice noodles tossed with shredded carrots and sliced celery in a bright lime-garlic sauce, topped with fragrant fresh cilantro.

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NUTRITION

330kcal
Protein
37.3g
Fat
1.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw Shrimp

1.05 ounces Dry Rice Noodles

1/2 cup shredded Carrots

1/2 cup sliced Celery

1 clove minced Garlic

1 stalk sliced Green Onion

1 tablespoon Coconut Aminos

1 tablespoon Lime Juice

1/4 cup fresh Cilantro

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PREPARATION

  • 1

    Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender but firm, then drain and rinse with cold water.

  • 2

    Heat a large non-stick skillet over medium-high heat and lightly coat with a mist of avocado oil spray.

  • 3

    Add the shrimp and minced garlic to the skillet, sautéing for 2-3 minutes per side until the shrimp are pink, opaque, and slightly caramelized.

  • 4

    In a small bowl, whisk together the coconut aminos and fresh lime juice to create a light dressing.

  • 5

    In a large mixing bowl, combine the cooked rice noodles, sautéed shrimp, shredded carrots, and sliced celery.

  • 6

    Drizzle the dressing over the noodle mixture and toss well to ensure every ingredient is evenly coated.

  • 7

    Garnish the bowl with the sliced green onions and a generous handful of fresh cilantro before serving.

Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

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

Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

YOUR SOLIN GENERATED RECIPE

Shrimp Rice Noodle Bowl with Carrots, Celery, Green Onion and Cilantro

Sautéed shrimp and tender rice noodles tossed with shredded carrots and sliced celery in a bright lime-garlic sauce, topped with fragrant fresh cilantro.

NUTRITION

330kcal
Protein
37.3g
Fat
1.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw Shrimp

1.05 ounces Dry Rice Noodles

1/2 cup shredded Carrots

1/2 cup sliced Celery

1 clove minced Garlic

1 stalk sliced Green Onion

1 tablespoon Coconut Aminos

1 tablespoon Lime Juice

1/4 cup fresh Cilantro

PREPARATION

  • 1

    Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender but firm, then drain and rinse with cold water.

  • 2

    Heat a large non-stick skillet over medium-high heat and lightly coat with a mist of avocado oil spray.

  • 3

    Add the shrimp and minced garlic to the skillet, sautéing for 2-3 minutes per side until the shrimp are pink, opaque, and slightly caramelized.

  • 4

    In a small bowl, whisk together the coconut aminos and fresh lime juice to create a light dressing.

  • 5

    In a large mixing bowl, combine the cooked rice noodles, sautéed shrimp, shredded carrots, and sliced celery.

  • 6

    Drizzle the dressing over the noodle mixture and toss well to ensure every ingredient is evenly coated.

  • 7

    Garnish the bowl with the sliced green onions and a generous handful of fresh cilantro before serving.