Garlic-Lemon Pan Seared Shrimp

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

Garlic-Lemon Pan Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp

Delight in succulent pan-seared shrimp bathed in a zesty garlic-lemon sauce, accented with a hint of red pepper and fresh parsley. This dish, perfectly balanced with a crisp arugula and cherry tomato salad, offers a bright and flavorful meal that's both light and satisfying.

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NUTRITION

330kcal
Protein
36.5g
Fat
16.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (peeled and deveined)

1.5 tbsp Extra Virgin Olive Oil

2 Garlic Cloves

1 medium Lemon

1/4 tsp Red Pepper Flakes

2 tbsp Fresh Parsley

1 cup Arugula

1 cup Cherry Tomatoes

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season lightly with salt and black pepper.

  • 2

    Mince the garlic cloves and roughly chop the fresh parsley. Slice the lemon in half; set one half aside for garnish and juice the other.

  • 3

    In a large skillet, heat 1.5 tablespoons olive oil over medium-high heat.

  • 4

    Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes on each side until they turn pink and opaque.

  • 6

    Drizzle the lemon juice over the shrimp and sprinkle red pepper flakes, stirring to coat evenly.

  • 7

    Remove the shrimp from the skillet and plate them alongside a fresh salad of arugula and cherry tomatoes.

  • 8

    Garnish with chopped parsley and a squeeze of the reserved lemon half. Serve immediately.

Garlic-Lemon Pan Seared Shrimp

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

Garlic-Lemon Pan Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp

Delight in succulent pan-seared shrimp bathed in a zesty garlic-lemon sauce, accented with a hint of red pepper and fresh parsley. This dish, perfectly balanced with a crisp arugula and cherry tomato salad, offers a bright and flavorful meal that's both light and satisfying.

NUTRITION

330kcal
Protein
36.5g
Fat
16.5g
Carbs
7.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (peeled and deveined)

1.5 tbsp Extra Virgin Olive Oil

2 Garlic Cloves

1 medium Lemon

1/4 tsp Red Pepper Flakes

2 tbsp Fresh Parsley

1 cup Arugula

1 cup Cherry Tomatoes

Salt & Black Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel and season lightly with salt and black pepper.

  • 2

    Mince the garlic cloves and roughly chop the fresh parsley. Slice the lemon in half; set one half aside for garnish and juice the other.

  • 3

    In a large skillet, heat 1.5 tablespoons olive oil over medium-high heat.

  • 4

    Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes on each side until they turn pink and opaque.

  • 6

    Drizzle the lemon juice over the shrimp and sprinkle red pepper flakes, stirring to coat evenly.

  • 7

    Remove the shrimp from the skillet and plate them alongside a fresh salad of arugula and cherry tomatoes.

  • 8

    Garnish with chopped parsley and a squeeze of the reserved lemon half. Serve immediately.