Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

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

Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

Enjoy a vibrant plate of succulent shrimp bathed in a zesty lemon garlic sauce, perfectly paired with crunchy roasted asparagus and a serving of light, fluffy quinoa. This well-balanced meal offers a fresh, bright flavor profile with a satisfying crunch and a delicate, aromatic finish.

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NUTRITION

298kcal
Protein
30.5g
Fat
8.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1/2 cup cooked Quinoa

Approx. 50g Asparagus (1/4 bunch)

1 teaspoon Olive Oil

1/2 Lemon

2 cloves Garlic

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

    Trim the asparagus and place on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, rinse the quinoa under cold water and set up to serve as a base. If not already cooked, follow package instructions to cook until fluffy.

  • 4

    Season the shrimp lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Mince the garlic cloves. Sauté garlic in the skillet for about 30 seconds until fragrant, then add the shrimp.

  • 6

    Sear the shrimp for about 2-3 minutes per side until pink and opaque. In the last minute of cooking, squeeze the juice of half a lemon over the shrimp and toss to coat.

  • 7

    Plate a serving of fluffy quinoa, top with the lemon garlic shrimp, and add the crispy roasted asparagus on the side.

  • 8

    Finish with an extra squeeze of lemon if desired and enjoy your balanced, flavorful meal.

Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

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

Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Crispy Roasted Asparagus and Fluffy Quinoa

Enjoy a vibrant plate of succulent shrimp bathed in a zesty lemon garlic sauce, perfectly paired with crunchy roasted asparagus and a serving of light, fluffy quinoa. This well-balanced meal offers a fresh, bright flavor profile with a satisfying crunch and a delicate, aromatic finish.

NUTRITION

298kcal
Protein
30.5g
Fat
8.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1/2 cup cooked Quinoa

Approx. 50g Asparagus (1/4 bunch)

1 teaspoon Olive Oil

1/2 Lemon

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim the asparagus and place on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 3

    While the asparagus is roasting, rinse the quinoa under cold water and set up to serve as a base. If not already cooked, follow package instructions to cook until fluffy.

  • 4

    Season the shrimp lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 5

    Mince the garlic cloves. Sauté garlic in the skillet for about 30 seconds until fragrant, then add the shrimp.

  • 6

    Sear the shrimp for about 2-3 minutes per side until pink and opaque. In the last minute of cooking, squeeze the juice of half a lemon over the shrimp and toss to coat.

  • 7

    Plate a serving of fluffy quinoa, top with the lemon garlic shrimp, and add the crispy roasted asparagus on the side.

  • 8

    Finish with an extra squeeze of lemon if desired and enjoy your balanced, flavorful meal.