Crispy Shrimp and Quinoa Bowl with Roasted Peppers

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

Crispy Shrimp and Quinoa Bowl with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Bowl with Roasted Peppers

Enjoy a vibrant bowl featuring crispy shrimp lightly tossed in a zesty seasoning, paired with fluffy quinoa, sweet roasted red bell peppers, and hearty black beans. This Mexican-inspired dinner delivers a balanced blend of textures and flavors, finished with a drizzle of olive oil and a squeeze of lime for a bright, satisfying finish.

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NUTRITION

414kcal
Protein
43.4g
Fat
8.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (142g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Red Bell Pepper (149g)

1/4 cup Black Beans (43g)

2 tsp Olive Oil

1 Lime wedge

1 tsp Chili Powder

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with chili powder, garlic powder, salt, and pepper.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and become crispy. Remove and set aside.

  • 3

    In the same skillet, lightly toss the roasted red bell peppers with the remaining olive oil just to warm them through.

  • 4

    Prepare the bowl by placing the cooked quinoa at the base. Arrange the roasted red bell peppers and black beans on top.

  • 5

    Add the crispy shrimp to the bowl. Squeeze a lime wedge over the top for a burst of freshness.

  • 6

    Gently toss the bowl if desired and serve immediately.

Crispy Shrimp and Quinoa Bowl with Roasted Peppers

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

Crispy Shrimp and Quinoa Bowl with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Bowl with Roasted Peppers

Enjoy a vibrant bowl featuring crispy shrimp lightly tossed in a zesty seasoning, paired with fluffy quinoa, sweet roasted red bell peppers, and hearty black beans. This Mexican-inspired dinner delivers a balanced blend of textures and flavors, finished with a drizzle of olive oil and a squeeze of lime for a bright, satisfying finish.

NUTRITION

414kcal
Protein
43.4g
Fat
8.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp (142g)

1/2 cup cooked Quinoa (92g)

1 cup roasted Red Bell Pepper (149g)

1/4 cup Black Beans (43g)

2 tsp Olive Oil

1 Lime wedge

1 tsp Chili Powder

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with chili powder, garlic powder, salt, and pepper.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they turn pink and become crispy. Remove and set aside.

  • 3

    In the same skillet, lightly toss the roasted red bell peppers with the remaining olive oil just to warm them through.

  • 4

    Prepare the bowl by placing the cooked quinoa at the base. Arrange the roasted red bell peppers and black beans on top.

  • 5

    Add the crispy shrimp to the bowl. Squeeze a lime wedge over the top for a burst of freshness.

  • 6

    Gently toss the bowl if desired and serve immediately.