Name: Shrimp and California Blend Veggie Stir Fry with Jasmine Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Shrimp, peeled and deveined; 1/2 cup cooked Jasmine Rice; 2 cups California Blend Vegetables (Broccoli, Carrots, Cauliflower); 2 tablespoons Coconut Aminos; 1 teaspoon Toasted Sesame Oil; 1 clove Garlic, minced; 1 teaspoon Fresh Ginger, grated

Shrimp and California Blend Veggie Stir Fry with Jasmine Rice

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

YOUR SOLIN GENERATED RECIPE

Shrimp and California Blend Veggie Stir Fry with Jasmine Rice

Succulent shrimp and a colorful California vegetable blend sautéed in a savory ginger-garlic sauce, served over fluffy jasmine rice with a toasted sesame finish.

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NUTRITION

Protein

41.7g

Fat

5.6g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1/2 cup cooked Jasmine Rice

2 cups California Blend Vegetables (Broccoli, Carrots, Cauliflower)

2 tablespoons Coconut Aminos

1 teaspoon Toasted Sesame Oil

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

1
Prepare the jasmine rice according to package instructions and set aside.
2
Heat a large non-stick skillet or wok over medium-high heat and add the toasted sesame oil.
3
Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.
4
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
5
Toss in the California blend vegetables and continue to stir-fry for 4-5 minutes until the vegetables are tender-crisp.
6
Pour the coconut aminos over the shrimp and vegetable mixture, tossing well to coat everything evenly.
7
Serve the shrimp and vegetable stir-fry immediately over the warm jasmine rice.