Name: Ginger-Cucumber Salad with Toasted Sesame and Sautéed Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 2 cups cucumber; 1 tbsp fresh ginger; 1 tsp toasted sesame oil; 2 tbsp rice vinegar; 1 tbsp coconut aminos; 1 tbsp sesame seeds; 0.25 whole avocado; 2 whole green onions; 3 whole radishes; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

Ginger-Cucumber Salad with Toasted Sesame and Sautéed Shrimp

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

YOUR SOLIN GENERATED RECIPE

Ginger-Cucumber Salad with Toasted Sesame and Sautéed Shrimp

Sautéed shrimp served over a crisp cucumber salad tossed in a zesty ginger-sesame dressing for a refreshing and vibrant crunch.

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NUTRITION

Protein

49.5g

Fat

23.6g

Carbs

20.1g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

2 cups cucumber

1 tbsp fresh ginger

1 tsp toasted sesame oil

2 tbsp rice vinegar

1 tbsp coconut aminos

1 tbsp sesame seeds

0.25 whole avocado

2 whole green onions

3 whole radishes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Thinly slice the cucumber and radishes into rounds, then chop the green onions.
2
In a small bowl, whisk together the grated fresh ginger, toasted sesame oil, rice vinegar, and coconut aminos.
3
Pat the shrimp dry with a paper towel and season with sea salt and black pepper.
4
Heat the avocado oil in a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.
5
In a large bowl, toss the cucumber, radishes, and green onions with the ginger dressing.
6
Top the salad with the sautéed shrimp, sliced avocado, and a sprinkle of toasted sesame seeds.