Name: Sheet Pan Lemon Herb Shrimp and Roasted Broccoli with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp (raw); 1.5 cups Broccoli (raw); 1 tsp Olive Oil; 1/2 cup cooked Quinoa; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley (chopped); 2 cloves Garlic (minced); Salt & Pepper to taste

Sheet Pan Lemon Herb Shrimp and Roasted Broccoli with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Roasted Broccoli with Quinoa

Enjoy a vibrant plate of succulent lemon herb shrimp paired with roasted broccoli and a side of fluffy quinoa. This sheet pan meal brings together bright citrus notes and fresh herbs, perfectly complementing the crisp roasted broccoli for a balanced and satisfying dinner that’s both simple and nourishing.

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NUTRITION

Protein

38.4g

Fat

9.8g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (raw)

1.5 cups Broccoli (raw)

1 tsp Olive Oil

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Parsley (chopped)

2 cloves Garlic (minced)

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
In a bowl, combine the shrimp, lemon juice, minced garlic, chopped parsley, salt, and pepper. Let the shrimp marinate for about 10 minutes.
3
On a sheet pan, toss the broccoli with olive oil, salt, and pepper.
4
Arrange the marinated shrimp on one side of the sheet pan and spread the broccoli on the other side.
5
Roast in the oven for 10-12 minutes until the shrimp are pink and cooked through and the broccoli is tender and slightly crispy on the edges.
6
While the shrimp and broccoli are roasting, prepare the quinoa if not already cooked.
7
Serve the roasted shrimp and broccoli on a bed of warm quinoa, and drizzle any remaining pan juices over the top for extra flavor.