Name: Coconut Shrimp with Zucchini Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 2 medium Zucchini; 1.5 tbsp Coconut cream; 0.25 cup Cooked jasmine rice; 0.5 tsp Olive oil; 1 tsp Fresh ginger; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tsp Lime juice

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

YOUR SOLIN GENERATED RECIPE

Coconut Shrimp with Zucchini Noodles

Sautéed shrimp and spiralized zucchini noodles tossed in a velvety coconut cream sauce infused with ginger and garlic for a rich and aromatic finish.

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NUTRITION

Protein

55.8g

Fat

16.1g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

2 medium Zucchini

1.5 tbsp Coconut cream

0.25 cup Cooked jasmine rice

0.5 tsp Olive oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tsp Lime juice

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PREPARATION

1
Use a spiralizer to turn the zucchini into thin noodles and set them aside on a paper towel to drain excess moisture.
2
Heat the olive oil in a large skillet over medium-high heat and add the shrimp, seasoning them with sea salt and black pepper.
3
Sauté the shrimp for 2 minutes per side until pink and opaque, then remove them from the pan and set aside.
4
In the same skillet, add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
5
Pour in the coconut cream and add the cooked jasmine rice, stirring to combine and simmer for 1 minute.
6
Add the zucchini noodles to the pan and toss gently for 2 minutes until they are just tender but still have a slight bite.
7
Return the shrimp to the skillet, drizzle with lime juice, and garnish with fresh cilantro before serving.