Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

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

Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

Savor this vibrant dish featuring succulent shrimp tossed in a zesty lemon herb marinade, paired with light, fluffy quinoa and roasted asparagus drizzled with olive oil. A perfect balance of bright citrus, fresh herbs, and clean flavors that elevate your meal experience.

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NUTRITION

434kcal
Protein
44.2g
Fat
9.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 cup cooked Quinoa

8 Asparagus spears

1 tsp Olive Oil

1/2 Lemon (juice and zest)

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the shrimp. In a bowl, combine the shrimp with the juice and zest of 1/2 lemon, chopped fresh herbs, salt, and pepper. Let marinate for 10 minutes.

  • 3

    Place the asparagus spears on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in the preheated oven for 10-12 minutes until tender and lightly crisp.

  • 4

    While the asparagus roasts, cook the quinoa according to package instructions until fluffy and tender.

  • 5

    Heat a skillet over medium-high heat. Sauté the marinated shrimp for about 2-3 minutes per side until they turn pink and are fully cooked.

  • 6

    Plate the dish by placing a bed of fluffy quinoa, topping with the sautéed shrimp, and arranging the roasted asparagus on the side. Garnish with additional fresh herbs and a squeeze of lemon if desired.

Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

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

Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Shrimp with Fluffy Quinoa and Roasted Asparagus

Savor this vibrant dish featuring succulent shrimp tossed in a zesty lemon herb marinade, paired with light, fluffy quinoa and roasted asparagus drizzled with olive oil. A perfect balance of bright citrus, fresh herbs, and clean flavors that elevate your meal experience.

NUTRITION

434kcal
Protein
44.2g
Fat
9.8g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

1 cup cooked Quinoa

8 Asparagus spears

1 tsp Olive Oil

1/2 Lemon (juice and zest)

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the shrimp. In a bowl, combine the shrimp with the juice and zest of 1/2 lemon, chopped fresh herbs, salt, and pepper. Let marinate for 10 minutes.

  • 3

    Place the asparagus spears on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in the preheated oven for 10-12 minutes until tender and lightly crisp.

  • 4

    While the asparagus roasts, cook the quinoa according to package instructions until fluffy and tender.

  • 5

    Heat a skillet over medium-high heat. Sauté the marinated shrimp for about 2-3 minutes per side until they turn pink and are fully cooked.

  • 6

    Plate the dish by placing a bed of fluffy quinoa, topping with the sautéed shrimp, and arranging the roasted asparagus on the side. Garnish with additional fresh herbs and a squeeze of lemon if desired.