Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

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

Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

Savor these succulent shrimp, pan-seared in a delicate garlic butter sauce brightened with lemon and fresh parsley, served over a bed of fluffy quinoa for a satisfying meal that's both vibrant and balanced.

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NUTRITION

373kcal
Protein
40.7g
Fat
12.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 tsp Unsalted Butter

1 tsp Olive Oil

2 cloves Garlic

1/2 Lemon (juiced)

2 tbsp Fresh Parsley, chopped

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Rinse and pat dry the shrimp with paper towels to remove any excess moisture.

  • 2

    Finely mince the garlic and chop the fresh parsley. Squeeze the juice from half a lemon and set aside.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil along with the unsalted butter.

  • 4

    Once the butter is melted and begins to bubble, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp in a single layer. Sear the shrimp for about 2 minutes on one side until they turn pink and slightly opaque.

  • 6

    Turn the shrimp over and cook for an additional 2 minutes. Pour the lemon juice over the shrimp and toss to combine.

  • 7

    Sprinkle the chopped fresh parsley over the shrimp, adjust seasoning if necessary, and remove from heat.

  • 8

    Serve immediately over a bed of cooked quinoa for a balanced meal.

Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

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

Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Butter Shrimp with Lemon and Fresh Parsley

Savor these succulent shrimp, pan-seared in a delicate garlic butter sauce brightened with lemon and fresh parsley, served over a bed of fluffy quinoa for a satisfying meal that's both vibrant and balanced.

NUTRITION

373kcal
Protein
40.7g
Fat
12.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 tsp Unsalted Butter

1 tsp Olive Oil

2 cloves Garlic

1/2 Lemon (juiced)

2 tbsp Fresh Parsley, chopped

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Rinse and pat dry the shrimp with paper towels to remove any excess moisture.

  • 2

    Finely mince the garlic and chop the fresh parsley. Squeeze the juice from half a lemon and set aside.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil along with the unsalted butter.

  • 4

    Once the butter is melted and begins to bubble, add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp in a single layer. Sear the shrimp for about 2 minutes on one side until they turn pink and slightly opaque.

  • 6

    Turn the shrimp over and cook for an additional 2 minutes. Pour the lemon juice over the shrimp and toss to combine.

  • 7

    Sprinkle the chopped fresh parsley over the shrimp, adjust seasoning if necessary, and remove from heat.

  • 8

    Serve immediately over a bed of cooked quinoa for a balanced meal.