Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

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

Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

Enjoy a delightful fusion of bright, tangy lemon and garlic-infused shrimp atop a fragrant bed of herb-infused cauliflower rice. This dish is light yet satisfying, offering succulent, pan-seared shrimp complemented by the aromatic freshness of parsley and a hint of cherry tomatoes to brighten the flavor profile.

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NUTRITION

467kcal
Protein
35.8g
Fat
30.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp, peeled and deveined

1 cup Riced Cauliflower

1.5 tbsp Extra Virgin Olive Oil (for shrimp)

1 tsp Extra Virgin Olive Oil (for rice)

2 cloves Garlic, minced

1 tbsp Lemon Juice

1/4 cup Cherry Tomatoes, halved

2 tbsp Fresh Parsley, chopped

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Squeeze half of the lemon juice over the shrimp during the last minute of cooking. Remove the shrimp from the skillet and set aside.

  • 4

    In the same skillet, add 1 teaspoon of olive oil. Toss in the riced cauliflower and cook for about 3-4 minutes until slightly tender.

  • 5

    Stir in the halved cherry tomatoes, chopped parsley, and the remaining lemon juice. Season with salt and pepper to taste.

  • 6

    Plate a generous serving of herb cauliflower rice and top with the garlic-lemon shrimp.

  • 7

    Garnish with extra parsley if desired and serve immediately.

Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

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

Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Cauliflower Rice

Enjoy a delightful fusion of bright, tangy lemon and garlic-infused shrimp atop a fragrant bed of herb-infused cauliflower rice. This dish is light yet satisfying, offering succulent, pan-seared shrimp complemented by the aromatic freshness of parsley and a hint of cherry tomatoes to brighten the flavor profile.

NUTRITION

467kcal
Protein
35.8g
Fat
30.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Shrimp, peeled and deveined

1 cup Riced Cauliflower

1.5 tbsp Extra Virgin Olive Oil (for shrimp)

1 tsp Extra Virgin Olive Oil (for rice)

2 cloves Garlic, minced

1 tbsp Lemon Juice

1/4 cup Cherry Tomatoes, halved

2 tbsp Fresh Parsley, chopped

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Squeeze half of the lemon juice over the shrimp during the last minute of cooking. Remove the shrimp from the skillet and set aside.

  • 4

    In the same skillet, add 1 teaspoon of olive oil. Toss in the riced cauliflower and cook for about 3-4 minutes until slightly tender.

  • 5

    Stir in the halved cherry tomatoes, chopped parsley, and the remaining lemon juice. Season with salt and pepper to taste.

  • 6

    Plate a generous serving of herb cauliflower rice and top with the garlic-lemon shrimp.

  • 7

    Garnish with extra parsley if desired and serve immediately.