Sheet Pan Lemon Herb Shrimp and Broccoli

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

Sheet Pan Lemon Herb Shrimp and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Broccoli

Enjoy a vibrant, well-balanced sheet pan meal featuring succulent lemon herb shrimp paired with roasted broccoli and a side of fluffy quinoa. This dish is bright, aromatic, and practical for a quick weeknight dinner, delivering an invigorating blend of tangy lemon, fresh herbs, and garlic—all roasted to perfection.

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NUTRITION

367kcal
Protein
42.3g
Fat
8.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 clove Garlic

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a mixing bowl, toss the shrimp and broccoli with olive oil, minced garlic, chopped fresh herbs, a squeeze of lemon juice, salt, and pepper.

  • 3

    Spread the shrimp and broccoli evenly on a sheet pan.

  • 4

    Roast in the oven for 8-10 minutes until the shrimp are pink and cooked through and the broccoli is tender.

  • 5

    While the shrimp and broccoli are roasting, warm the cooked quinoa if needed.

  • 6

    Plate the roasted shrimp and broccoli alongside the quinoa and garnish with additional lemon slices if desired. Serve warm.

Sheet Pan Lemon Herb Shrimp and Broccoli

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

Sheet Pan Lemon Herb Shrimp and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Broccoli

Enjoy a vibrant, well-balanced sheet pan meal featuring succulent lemon herb shrimp paired with roasted broccoli and a side of fluffy quinoa. This dish is bright, aromatic, and practical for a quick weeknight dinner, delivering an invigorating blend of tangy lemon, fresh herbs, and garlic—all roasted to perfection.

NUTRITION

367kcal
Protein
42.3g
Fat
8.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 clove Garlic

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a mixing bowl, toss the shrimp and broccoli with olive oil, minced garlic, chopped fresh herbs, a squeeze of lemon juice, salt, and pepper.

  • 3

    Spread the shrimp and broccoli evenly on a sheet pan.

  • 4

    Roast in the oven for 8-10 minutes until the shrimp are pink and cooked through and the broccoli is tender.

  • 5

    While the shrimp and broccoli are roasting, warm the cooked quinoa if needed.

  • 6

    Plate the roasted shrimp and broccoli alongside the quinoa and garnish with additional lemon slices if desired. Serve warm.