YOUR SOLIN GENERATED RECIPE
Garlic-Chili Roasted Red Shrimp with Charred Lemon and Quinoa
Savor succulent roasted red shrimp drizzled with olive oil, garlic, and a hint of chili, perfectly complemented by the smoky zest of charred lemon. Served atop a bed of fluffy quinoa, this dish delivers a vibrant medley of flavors that brighten any mealtime.
INGREDIENTS
6 oz Red Shrimp
1 tsp Extra Virgin Olive Oil
1 Garlic Clove
1/4 tsp Red Chili Flakes
Half a Lemon
1/2 cup Cooked Quinoa
PREPARATION
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine the olive oil, finely minced garlic, and red chili flakes.
Toss the red shrimp in the garlic-chili mixture until evenly coated.
Place the shrimp on the hot grill pan and cook for about 2-3 minutes on each side until they turn pink and slightly charred.
While the shrimp cooks, cut the lemon in half and place it cut-side down on the grill for about 1-2 minutes to achieve a charred flavor.
Warm the cooked quinoa if needed and plate it as the base of your meal.
Top the quinoa with the roasted shrimp and drizzle any remaining garlic-chili oil over the top.
Squeeze the charred lemon over the shrimp for an added burst of smoky, citrus flavor before serving.