Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

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

Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

Savor the vibrant flavors of succulent garlic-lime shrimp tossed with a colorful medley of roasted bell peppers, zucchini, red onions, and cherry tomatoes. The bright citrus notes harmonize perfectly with the sweet, roasted vegetables, all served atop a light bed of quinoa for a balanced, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

318kcal
Protein
40.5g
Fat
6.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 clove Garlic

1/4 cup Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced red bell pepper, sliced zucchini, red onion, and cherry tomatoes with the olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a bowl, whisk together the lime juice, minced garlic, and a pinch of salt to create the marinade.

  • 4

    Add the shrimp to the marinade, ensuring they are evenly coated.

  • 5

    Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes per side until pink and opaque.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base, then top with the roasted vegetables and garlic-lime shrimp.

  • 7

    Finish with an extra drizzle of lime juice or a sprinkle of fresh herbs if desired, and serve warm.

Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

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

Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Lime Shrimp Bowl with Roasted Rainbow Vegetables

Savor the vibrant flavors of succulent garlic-lime shrimp tossed with a colorful medley of roasted bell peppers, zucchini, red onions, and cherry tomatoes. The bright citrus notes harmonize perfectly with the sweet, roasted vegetables, all served atop a light bed of quinoa for a balanced, nutrient-packed meal.

NUTRITION

318kcal
Protein
40.5g
Fat
6.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 clove Garlic

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the diced red bell pepper, sliced zucchini, red onion, and cherry tomatoes with the olive oil, salt, and pepper.

  • 2

    Spread the vegetables on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Meanwhile, in a bowl, whisk together the lime juice, minced garlic, and a pinch of salt to create the marinade.

  • 4

    Add the shrimp to the marinade, ensuring they are evenly coated.

  • 5

    Heat a skillet over medium-high heat and cook the shrimp for about 2-3 minutes per side until pink and opaque.

  • 6

    Assemble your bowl by placing the cooked quinoa as the base, then top with the roasted vegetables and garlic-lime shrimp.

  • 7

    Finish with an extra drizzle of lime juice or a sprinkle of fresh herbs if desired, and serve warm.