Pan-Seared Garlic Shrimp with Crispy Vegetables

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

Pan-Seared Garlic Shrimp with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Crispy Vegetables

Enjoy a delightful plate of pan-seared garlic shrimp paired with vibrant, crispy vegetables. The shrimp is perfectly sautéed in olive oil with aromatic garlic, and the colorful bell peppers and zucchini add a crunch that complements the dish beautifully, making it a wholesome and light meal.

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NUTRITION

353kcal
Protein
44g
Fat
16.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

1 cup sliced Red Bell Pepper (92g)

1 cup sliced Zucchini (124g)

1 tbsp Olive Oil (13.5g)

2 cloves Garlic (6g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a large skillet over medium-high heat.

  • 3

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 4

    Place the shrimp in the skillet and cook for 2-3 minutes on each side until pink and opaque.

  • 5

    Remove the shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the sliced red bell pepper and zucchini. Sauté for 3-4 minutes until the vegetables are slightly tender yet still crisp.

  • 7

    Return the shrimp to the skillet, drizzle with lemon juice, and toss everything together for an additional minute to meld the flavors.

  • 8

    Adjust seasoning with salt and pepper as needed and serve warm.

Pan-Seared Garlic Shrimp with Crispy Vegetables

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

Pan-Seared Garlic Shrimp with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Crispy Vegetables

Enjoy a delightful plate of pan-seared garlic shrimp paired with vibrant, crispy vegetables. The shrimp is perfectly sautéed in olive oil with aromatic garlic, and the colorful bell peppers and zucchini add a crunch that complements the dish beautifully, making it a wholesome and light meal.

NUTRITION

353kcal
Protein
44g
Fat
16.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp (170g)

1 cup sliced Red Bell Pepper (92g)

1 cup sliced Zucchini (124g)

1 tbsp Olive Oil (13.5g)

2 cloves Garlic (6g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a large skillet over medium-high heat.

  • 3

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 4

    Place the shrimp in the skillet and cook for 2-3 minutes on each side until pink and opaque.

  • 5

    Remove the shrimp from the skillet and set aside.

  • 6

    In the same skillet, add the sliced red bell pepper and zucchini. Sauté for 3-4 minutes until the vegetables are slightly tender yet still crisp.

  • 7

    Return the shrimp to the skillet, drizzle with lemon juice, and toss everything together for an additional minute to meld the flavors.

  • 8

    Adjust seasoning with salt and pepper as needed and serve warm.