Garlic-Lemon Pan Seared Shrimp with Herb Zucchini and Quinoa

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 Zucchini and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini and Quinoa

Savor the bright flavors of this garlic-lemon shrimp paired with tender herb-infused zucchini and a side of fluffy quinoa. This dish is a harmonious blend of succulent seafood and fresh vegetables, lightly pan-seared to achieve a delicate crisp on the outside while remaining juicy inside. Perfect for a light yet satisfying meal any time of day.

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NUTRITION

368kcal
Protein
42g
Fat
10.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces peeled and deveined shrimp

1 medium zucchini

2 garlic cloves

1 tablespoon lemon juice

1 teaspoon olive oil

1/2 cup cooked quinoa

2 tablespoons fresh herbs (parsley or basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    Slice the zucchini into half-moons and mince the garlic.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the garlic and sauté for about 30 seconds until fragrant, then add the shrimp.

  • 5

    Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the zucchini and sauté for 3-4 minutes until tender but still crisp.

  • 7

    Stir in the lemon juice and fresh herbs into the zucchini, and season with salt and pepper.

  • 8

    Plate the zucchini and shrimp alongside the pre-cooked quinoa, or layer the shrimp and zucchini on top of the quinoa.

  • 9

    Drizzle any remaining pan juices over the dish and serve immediately.

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini and Quinoa

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 Zucchini and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini and Quinoa

Savor the bright flavors of this garlic-lemon shrimp paired with tender herb-infused zucchini and a side of fluffy quinoa. This dish is a harmonious blend of succulent seafood and fresh vegetables, lightly pan-seared to achieve a delicate crisp on the outside while remaining juicy inside. Perfect for a light yet satisfying meal any time of day.

NUTRITION

368kcal
Protein
42g
Fat
10.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces peeled and deveined shrimp

1 medium zucchini

2 garlic cloves

1 tablespoon lemon juice

1 teaspoon olive oil

1/2 cup cooked quinoa

2 tablespoons fresh herbs (parsley or basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    Slice the zucchini into half-moons and mince the garlic.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the garlic and sauté for about 30 seconds until fragrant, then add the shrimp.

  • 5

    Cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the zucchini and sauté for 3-4 minutes until tender but still crisp.

  • 7

    Stir in the lemon juice and fresh herbs into the zucchini, and season with salt and pepper.

  • 8

    Plate the zucchini and shrimp alongside the pre-cooked quinoa, or layer the shrimp and zucchini on top of the quinoa.

  • 9

    Drizzle any remaining pan juices over the dish and serve immediately.