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

Savor the bright, zesty flavors of pan-seared shrimp kissed with garlic and lemon, served over a bed of aromatic herb-infused cauliflower rice with a boost of wholesome quinoa. This dish brings a delicate balance of freshness and savory depth, making it a perfect light yet satisfying meal.

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NUTRITION

369kcal
Protein
40.6g
Fat
13.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Cauliflower (chopped)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for shrimp)

1 tsp Olive Oil (for rice)

2 cloves Garlic, minced

Juice of 1/2 Lemon

2 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon olive oil in a pan over medium-high heat.

  • 3

    Add minced garlic to the pan, sautéing for 30 seconds until fragrant.

  • 4

    Add the shrimp to the pan and sear for about 2-3 minutes per side until pink and just cooked through.

  • 5

    While the shrimp is cooking, prepare the herb cauliflower rice by combining chopped cauliflower with 1 teaspoon olive oil, fresh parsley, and a squeeze of lemon juice in a separate skillet over medium heat. Sauté for 3-4 minutes until the cauliflower is tender but still crisp.

  • 6

    Stir in the 1/2 cup cooked quinoa to the cauliflower rice and heat through for an additional minute, adjusting seasoning as needed.

  • 7

    Plate the cauliflower rice and quinoa mixture as a base, then top with the pan-seared shrimp and drizzle any remaining pan juices over the top.

  • 8

    Serve immediately with an extra squeeze of lemon if desired.

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

Savor the bright, zesty flavors of pan-seared shrimp kissed with garlic and lemon, served over a bed of aromatic herb-infused cauliflower rice with a boost of wholesome quinoa. This dish brings a delicate balance of freshness and savory depth, making it a perfect light yet satisfying meal.

NUTRITION

369kcal
Protein
40.6g
Fat
13.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Cauliflower (chopped)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for shrimp)

1 tsp Olive Oil (for rice)

2 cloves Garlic, minced

Juice of 1/2 Lemon

2 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon olive oil in a pan over medium-high heat.

  • 3

    Add minced garlic to the pan, sautéing for 30 seconds until fragrant.

  • 4

    Add the shrimp to the pan and sear for about 2-3 minutes per side until pink and just cooked through.

  • 5

    While the shrimp is cooking, prepare the herb cauliflower rice by combining chopped cauliflower with 1 teaspoon olive oil, fresh parsley, and a squeeze of lemon juice in a separate skillet over medium heat. Sauté for 3-4 minutes until the cauliflower is tender but still crisp.

  • 6

    Stir in the 1/2 cup cooked quinoa to the cauliflower rice and heat through for an additional minute, adjusting seasoning as needed.

  • 7

    Plate the cauliflower rice and quinoa mixture as a base, then top with the pan-seared shrimp and drizzle any remaining pan juices over the top.

  • 8

    Serve immediately with an extra squeeze of lemon if desired.