Name: Grilled Lemon Garlic Shrimp with Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp (deveined, peeled); 2/3 cup cooked Quinoa; 1 medium Zucchini; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Garlic; Salt and Pepper to taste

Grilled Lemon Garlic Shrimp with Quinoa and Roasted Zucchini

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Shrimp with Quinoa and Roasted Zucchini

A bright and refreshing pescatarian lunch featuring succulent grilled shrimp marinated in lemon and garlic, paired with fluffy quinoa and perfectly roasted zucchini drizzled with a hint of olive oil. This dish is light yet satisfying, balancing zesty flavors with a nourishing and colorful presentation.

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NUTRITION

Protein

44.3g

Fat

8.7g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (deveined, peeled)

2/3 cup cooked Quinoa

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
In a bowl, combine the shrimp with lemon juice, minced garlic, salt, and pepper. Let it marinate for about 10-15 minutes.
3
Meanwhile, prepare the quinoa if not already cooked. Keep it warm.
4
Slice the zucchini into thick rounds or half-moons. Toss with olive oil, salt, and pepper.
5
Place the zucchini on the grill and roast for 3-4 minutes per side until tender and with grill marks.
6
Grill the marinated shrimp for 2-3 minutes per side until they are opaque and slightly charred.
7
Plate a serving of quinoa, top with grilled shrimp, and add the roasted zucchini on the side.
8
Finish with an extra squeeze of lemon juice if desired, and enjoy your nutritious, vibrant lunch.