Name: Grilled Lemon-Garlic Shrimp Salad with Quinoa and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Shrimp Fillets; 1/2 cup Cooked Quinoa; 1/2 cup Cooked Shelled Edamame; 2 cups Arugula; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 cloves Garlic; Pinch Salt; Pinch Black Pepper

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Edamame

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 Salad with Quinoa and Edamame

Enjoy a vibrant, pescatarian lunch featuring succulent grilled shrimp marinated in a zesty lemon-garlic blend, paired with nutty quinoa and protein-rich edamame. Fresh arugula adds a peppery crunch, while a light olive oil dressing ties the flavors together for a satisfying meal.

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NUTRITION

Protein

41.8g

Fat

11.2g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp Fillets

1/2 cup Cooked Quinoa

1/2 cup Cooked Shelled Edamame

2 cups Arugula

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

1
In a bowl, combine lemon juice, minced garlic, a pinch of salt, and black pepper. Add the shrimp fillets and gently toss to coat. Let marinate for 10-15 minutes.
2
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.
3
In a separate bowl, gently toss the arugula with the extra virgin olive oil.
4
In a serving bowl, layer the arugula as a base, then add the cooked quinoa and edamame.
5
Top with the grilled shrimp and drizzle any remaining marinade over the salad for extra flavor.
6
Serve immediately and enjoy the bright, zesty flavors of your grilled lemon-garlic shrimp salad.