Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

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

Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

Enjoy a vibrant and flavorful salad featuring succulent citrus-garlic shrimp paired with tender roasted sweet potatoes and fresh spinach. This dish is elevated with a zesty lemon dressing and a subtle hint of garlic, harmonizing the sweetness of the potatoes with the light, savory shrimp for a balanced and satisfying lunch.

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NUTRITION

285kcal
Protein
43.2g
Fat
6.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, combine lemon juice, minced garlic, salt, and pepper. Add the shrimp and toss to coat evenly.

  • 5

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

  • 6

    In a large bowl, layer the fresh spinach. Add the roasted sweet potatoes and cooked shrimp.

  • 7

    Drizzle any remaining citrus-garlic dressing over the salad, toss gently, and serve immediately.

Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

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

Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Shrimp Salad with Roasted Sweet Potatoes

Enjoy a vibrant and flavorful salad featuring succulent citrus-garlic shrimp paired with tender roasted sweet potatoes and fresh spinach. This dish is elevated with a zesty lemon dressing and a subtle hint of garlic, harmonizing the sweetness of the potatoes with the light, savory shrimp for a balanced and satisfying lunch.

NUTRITION

285kcal
Protein
43.2g
Fat
6.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 medium Sweet Potato

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato cubes for about 20-25 minutes until tender and lightly browned.

  • 4

    Meanwhile, in a bowl, combine lemon juice, minced garlic, salt, and pepper. Add the shrimp and toss to coat evenly.

  • 5

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

  • 6

    In a large bowl, layer the fresh spinach. Add the roasted sweet potatoes and cooked shrimp.

  • 7

    Drizzle any remaining citrus-garlic dressing over the salad, toss gently, and serve immediately.