Grilled Shrimp and Egg Salad Bowl

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

Grilled Shrimp and Egg Salad Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Egg Salad Bowl

Enjoy a light and refreshing salad bowl featuring perfectly grilled shrimp and delicately cooked egg whites on a bed of peppery greens. This dish balances a lean protein boost with crisp, fresh arugula to deliver a satisfying meal that is both vibrant and nutritionally spot‐on.

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NUTRITION

193kcal
Protein
40.7g
Fat
1.8g
Carbs
1.4g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces grilled shrimp

3 large egg whites

1 cup arugula

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PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and lightly season with salt, pepper, and a squeeze of lemon juice if desired.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.

  • 4

    While the shrimp are grilling, gently cook the egg whites in a non-stick pan over medium heat until set, stirring occasionally to form soft curds.

  • 5

    Assemble the bowl by placing the arugula at the base. Top with the warm egg whites and then layer the grilled shrimp.

  • 6

    Finish with an optional drizzle of a light vinaigrette or a squeeze of fresh lemon, and serve immediately.

Grilled Shrimp and Egg Salad Bowl

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

Grilled Shrimp and Egg Salad Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Egg Salad Bowl

Enjoy a light and refreshing salad bowl featuring perfectly grilled shrimp and delicately cooked egg whites on a bed of peppery greens. This dish balances a lean protein boost with crisp, fresh arugula to deliver a satisfying meal that is both vibrant and nutritionally spot‐on.

NUTRITION

193kcal
Protein
40.7g
Fat
1.8g
Carbs
1.4g

SERVINGS

1 serving

INGREDIENTS

4.9 ounces grilled shrimp

3 large egg whites

1 cup arugula

PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and lightly season with salt, pepper, and a squeeze of lemon juice if desired.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.

  • 4

    While the shrimp are grilling, gently cook the egg whites in a non-stick pan over medium heat until set, stirring occasionally to form soft curds.

  • 5

    Assemble the bowl by placing the arugula at the base. Top with the warm egg whites and then layer the grilled shrimp.

  • 6

    Finish with an optional drizzle of a light vinaigrette or a squeeze of fresh lemon, and serve immediately.