Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

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

Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

Savor succulent, crispy prawns infused with bright lemon and aromatic garlic, paired with tender roasted asparagus and a side of fluffy quinoa. This dish offers a delightful crunch balanced by fresh, zesty flavors and a hearty base, making it perfectly satisfying for a wholesome dinner.

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NUTRITION

341kcal
Protein
43.4g
Fat
8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Prawns

1 cup Asparagus

1 tsp Olive Oil

2 cloves Garlic

1 Lemon wedge

1 tsp Cornstarch

1/2 cup cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, lightly toss the asparagus with half of the olive oil, salt, and pepper. Spread the asparagus on the baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the prawns dry and season them lightly with salt and pepper. Add the minced garlic and lemon juice (from the lemon wedge) to the prawns.

  • 4

    Sprinkle the prawns with cornstarch and toss to coat evenly.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Add the prawns and sear them for about 2-3 minutes per side until they turn pink and slightly crispy.

  • 6

    Warm the cooked quinoa if necessary, or plate it as is alongside the prawns and asparagus.

  • 7

    Assemble your plate by placing a serving of quinoa, topping with the lemon garlic prawns and roasted asparagus. Garnish with an extra squeeze of lemon if desired and serve immediately.

Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

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

Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Garlic Prawns with Roasted Asparagus and Quinoa

Savor succulent, crispy prawns infused with bright lemon and aromatic garlic, paired with tender roasted asparagus and a side of fluffy quinoa. This dish offers a delightful crunch balanced by fresh, zesty flavors and a hearty base, making it perfectly satisfying for a wholesome dinner.

NUTRITION

341kcal
Protein
43.4g
Fat
8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 oz Prawns

1 cup Asparagus

1 tsp Olive Oil

2 cloves Garlic

1 Lemon wedge

1 tsp Cornstarch

1/2 cup cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, lightly toss the asparagus with half of the olive oil, salt, and pepper. Spread the asparagus on the baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the prawns dry and season them lightly with salt and pepper. Add the minced garlic and lemon juice (from the lemon wedge) to the prawns.

  • 4

    Sprinkle the prawns with cornstarch and toss to coat evenly.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Add the prawns and sear them for about 2-3 minutes per side until they turn pink and slightly crispy.

  • 6

    Warm the cooked quinoa if necessary, or plate it as is alongside the prawns and asparagus.

  • 7

    Assemble your plate by placing a serving of quinoa, topping with the lemon garlic prawns and roasted asparagus. Garnish with an extra squeeze of lemon if desired and serve immediately.