Seared Shrimp and Roasted Vegetable Bowl

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

Seared Shrimp and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring perfectly seared shrimp paired with a medley of roasted vegetables, a hint of lemon, and a refreshing dollop of nonfat Greek yogurt sauce. Light yet satisfying, this bowl brings together sweet, tangy, and savory notes while complementing your health goals.

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NUTRITION

385kcal
Protein
43.7g
Fat
7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 cup Mixed Vegetables

2/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1/2 Lemon (zest & juice)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt, pepper, and a squeeze of lemon juice.

  • 4

    Heat a skillet over medium-high heat and sear the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with a pinch of salt, lemon zest, and a small drizzle of olive oil to create a light dressing.

  • 6

    Assemble your bowl by placing the roasted vegetables and cooked quinoa as a base, topping with the seared shrimp, and drizzling the yogurt dressing over the top. Finish with an extra squeeze of lemon juice if desired.

Seared Shrimp and Roasted Vegetable Bowl

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

Seared Shrimp and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring perfectly seared shrimp paired with a medley of roasted vegetables, a hint of lemon, and a refreshing dollop of nonfat Greek yogurt sauce. Light yet satisfying, this bowl brings together sweet, tangy, and savory notes while complementing your health goals.

NUTRITION

385kcal
Protein
43.7g
Fat
7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 cup Mixed Vegetables

2/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Cooked Quinoa

1/2 Lemon (zest & juice)

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt, pepper, and a squeeze of lemon juice.

  • 4

    Heat a skillet over medium-high heat and sear the shrimp for about 2-3 minutes per side until they are pink and opaque.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with a pinch of salt, lemon zest, and a small drizzle of olive oil to create a light dressing.

  • 6

    Assemble your bowl by placing the roasted vegetables and cooked quinoa as a base, topping with the seared shrimp, and drizzling the yogurt dressing over the top. Finish with an extra squeeze of lemon juice if desired.