Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

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

Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

Enjoy a light yet deeply flavored meal featuring lemon-garlic marinated shrimp grilled to perfection, served alongside a fragrant herb-infused rice pilaf and crisp roasted broccoli. The combination of tangy citrus, fresh herbs, and a slight char adds a delightful complexity without overloading the plate, making it a balanced option for a satisfying dinner.

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NUTRITION

349kcal
Protein
36g
Fat
7.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1/2 cup Cooked Brown Rice

4 tbsp Diced Onion

2 tbsp Fresh Parsley, chopped

1 cup Broccoli florets

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine the lemon juice, olive oil, minced garlic (from the cloves), salt, and pepper. Toss the shrimp in this marinade and let it sit for at least 10 minutes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 3

    Meanwhile, in a separate pan, heat a small amount of olive oil and sauté the diced onion until softened. Add the cooked brown rice and stir in chopped fresh parsley. Season lightly with salt and pepper to enhance the herb flavor into a simple pilaf.

  • 4

    Preheat the oven to 425°F. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for about 12-15 minutes until slightly crispy on the edges.

  • 5

    Plate the herb rice pilaf, top it with the grilled shrimp, and serve with a side of roasted broccoli. Garnish with additional parsley or a squeeze of lemon if desired.

Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

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

Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Grilled Shrimp with Herb Rice Pilaf and Roasted Broccoli

Enjoy a light yet deeply flavored meal featuring lemon-garlic marinated shrimp grilled to perfection, served alongside a fragrant herb-infused rice pilaf and crisp roasted broccoli. The combination of tangy citrus, fresh herbs, and a slight char adds a delightful complexity without overloading the plate, making it a balanced option for a satisfying dinner.

NUTRITION

349kcal
Protein
36g
Fat
7.4g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1/2 cup Cooked Brown Rice

4 tbsp Diced Onion

2 tbsp Fresh Parsley, chopped

1 cup Broccoli florets

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine the lemon juice, olive oil, minced garlic (from the cloves), salt, and pepper. Toss the shrimp in this marinade and let it sit for at least 10 minutes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 3

    Meanwhile, in a separate pan, heat a small amount of olive oil and sauté the diced onion until softened. Add the cooked brown rice and stir in chopped fresh parsley. Season lightly with salt and pepper to enhance the herb flavor into a simple pilaf.

  • 4

    Preheat the oven to 425°F. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for about 12-15 minutes until slightly crispy on the edges.

  • 5

    Plate the herb rice pilaf, top it with the grilled shrimp, and serve with a side of roasted broccoli. Garnish with additional parsley or a squeeze of lemon if desired.