Name: Grilled Shrimp with Savory Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.75 cup cooked jasmine rice; 0.25 cup shelled edamame; 0.25 whole avocado; 0.5 tbsp olive oil; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp minced garlic; 0.25 cup sliced cucumber; 1 tbsp sliced green onions; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 sheet roasted seaweed; 0.5 oz roasted almonds

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp with Savory Rice Bowl

Char-grilled shrimp marinated in savory tamari and garlic, served over fluffy rice with creamy avocado and crunchy roasted almonds for a smoky finish.

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NUTRITION

Protein

60.6g

Fat

32.0g

Carbs

57.0g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.75 cup cooked jasmine rice

0.25 cup shelled edamame

0.25 whole avocado

0.5 tbsp olive oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp minced garlic

0.25 cup sliced cucumber

1 tbsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 sheet roasted seaweed

0.5 oz roasted almonds

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PREPARATION

1
Preheat a grill or grill pan to medium-high heat.
2
In a small bowl, whisk together the olive oil, tamari, minced garlic, and toasted sesame oil to create a marinade.
3
Pat the shrimp dry with paper towels, thread them onto skewers, and brush thoroughly with the marinade before seasoning with sea salt and black pepper.
4
Place the shrimp on the grill and cook for 2 to 3 minutes per side until they develop light char marks and become pink and opaque.
5
Spoon the warm cooked jasmine rice into the center of a serving bowl.
6
Arrange the grilled shrimp, shelled edamame, sliced cucumber, and avocado slices on top of the rice.
7
Garnish the bowl with sliced green onions, crumbled roasted seaweed, and crushed roasted almonds for a savory crunch.