Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

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

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl featuring lightly grilled shrimp marinated in fresh lemon and herbs, paired with fluffy quinoa and a medley of roasted vegetables. This dish balances zesty, bright flavors with the hearty texture of quinoa and the natural sweetness of perfectly roasted zucchini, red bell pepper, and cherry tomatoes.

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NUTRITION

608kcal
Protein
39.0g
Fat
27.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1 cup Cooked Quinoa

1 small Zucchini

1/2 small Red Bell Pepper

Serving of Cherry Tomatoes (~6 pieces)

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

Handful of Fresh Herbs (Parsley, Dill, Thyme)

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PREPARATION

  • 1

    Rinse the shrimp and pat dry. In a bowl, combine shrimp with half of the lemon juice, minced garlic, a drizzle of olive oil, and a mix of chopped fresh herbs. Allow to marinate for 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Cook the quinoa according to package instructions until fluffy and set aside.

  • 4

    Chop the zucchini into rounds, slice the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with the remaining olive oil, a splash of lemon juice, salt, pepper, and additional herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in an oven preheated to 400°F (200°C) for about 15-20 minutes, until slightly charred and tender.

  • 6

    Grill the marinated shrimp for 2-3 minutes on each side until opaque and lightly charred.

  • 7

    Assemble the bowl by layering quinoa at the base, topping with the grilled shrimp and roasted vegetables. Squeeze a little extra lemon juice over the top and garnish with additional fresh herbs if desired.

  • 8

    Serve warm and enjoy your refreshing, protein-packed, and nutrient-rich lunch bowl.

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

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

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl featuring lightly grilled shrimp marinated in fresh lemon and herbs, paired with fluffy quinoa and a medley of roasted vegetables. This dish balances zesty, bright flavors with the hearty texture of quinoa and the natural sweetness of perfectly roasted zucchini, red bell pepper, and cherry tomatoes.

NUTRITION

608kcal
Protein
39.0g
Fat
27.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1 cup Cooked Quinoa

1 small Zucchini

1/2 small Red Bell Pepper

Serving of Cherry Tomatoes (~6 pieces)

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

1 clove Garlic

Handful of Fresh Herbs (Parsley, Dill, Thyme)

PREPARATION

  • 1

    Rinse the shrimp and pat dry. In a bowl, combine shrimp with half of the lemon juice, minced garlic, a drizzle of olive oil, and a mix of chopped fresh herbs. Allow to marinate for 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Cook the quinoa according to package instructions until fluffy and set aside.

  • 4

    Chop the zucchini into rounds, slice the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with the remaining olive oil, a splash of lemon juice, salt, pepper, and additional herbs.

  • 5

    Spread the vegetables on a baking sheet and roast in an oven preheated to 400°F (200°C) for about 15-20 minutes, until slightly charred and tender.

  • 6

    Grill the marinated shrimp for 2-3 minutes on each side until opaque and lightly charred.

  • 7

    Assemble the bowl by layering quinoa at the base, topping with the grilled shrimp and roasted vegetables. Squeeze a little extra lemon juice over the top and garnish with additional fresh herbs if desired.

  • 8

    Serve warm and enjoy your refreshing, protein-packed, and nutrient-rich lunch bowl.