Creamy Coconut Shrimp with Roasted Asparagus

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

Creamy Coconut Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp with Roasted Asparagus

Savor the tropical twist in this elegant dish where succulent shrimp meet velvety light coconut milk and perfectly roasted asparagus. A simple blend of aromatic seasonings and a squeeze of lime elevates the flavors, making it an inviting and satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
36.6g
Fat
16.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled and deveined

0.75 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lime Juice

0.5 tsp Garlic Powder

Salt & Pepper to taste

0.25 tsp Chili Flakes (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt, pepper, and garlic powder.

  • 4

    In a skillet over medium heat, add the shrimp and sauté for 2 minutes on each side until just pink and opaque.

  • 5

    Reduce the heat to low and pour in the light coconut milk along with the lime juice. Stir gently, allowing the sauce to warm through and meld with the shrimp, about 2 minutes.

  • 6

    For extra heat, sprinkle in chili flakes if using. Taste and adjust salt and pepper as needed.

  • 7

    Plate the creamy coconut shrimp alongside the roasted asparagus, drizzle any extra sauce over the top, and serve immediately.

Creamy Coconut Shrimp with Roasted Asparagus

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

Creamy Coconut Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp with Roasted Asparagus

Savor the tropical twist in this elegant dish where succulent shrimp meet velvety light coconut milk and perfectly roasted asparagus. A simple blend of aromatic seasonings and a squeeze of lime elevates the flavors, making it an inviting and satisfying meal for any time of day.

NUTRITION

390kcal
Protein
36.6g
Fat
16.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled and deveined

0.75 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lime Juice

0.5 tsp Garlic Powder

Salt & Pepper to taste

0.25 tsp Chili Flakes (optional)

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt, pepper, and garlic powder.

  • 4

    In a skillet over medium heat, add the shrimp and sauté for 2 minutes on each side until just pink and opaque.

  • 5

    Reduce the heat to low and pour in the light coconut milk along with the lime juice. Stir gently, allowing the sauce to warm through and meld with the shrimp, about 2 minutes.

  • 6

    For extra heat, sprinkle in chili flakes if using. Taste and adjust salt and pepper as needed.

  • 7

    Plate the creamy coconut shrimp alongside the roasted asparagus, drizzle any extra sauce over the top, and serve immediately.