Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy, lightly seasoned shrimp nestled on a bed of fluffy quinoa and a medley of roasted vegetables. The bright, citrusy dressing ties the dish together, delivering a refreshing, satisfying lunch that's as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
53.9g
Fat
9.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Cornstarch

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the sliced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, rinse the quinoa and cook it according to package instructions, then measure out 1/2 cup cooked quinoa for your bowl.

  • 4

    Pat the shrimp dry with paper towels. In a small bowl, combine the cornstarch, a pinch of salt, and pepper. Toss the shrimp in the mixture for an even coating.

  • 5

    Heat a nonstick skillet over medium-high heat. Sauté the shrimp in a light spray of cooking oil or use the residual olive oil from earlier, cooking for about 2-3 minutes per side until they turn pink and crispy. Do not overcook.

  • 6

    In a small bowl, mix the lemon juice with a tiny splash of water if desired to form a light dressing.

  • 7

    To assemble the bowl, layer the cooked quinoa at the base, add the roasted vegetables on top, and then arrange the crispy shrimp. Drizzle the lemon dressing over the bowl.

  • 8

    Garnish with an additional squeeze of lemon juice, a pinch of salt, and cracked black pepper if desired. Serve immediately.

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant power bowl featuring crispy, lightly seasoned shrimp nestled on a bed of fluffy quinoa and a medley of roasted vegetables. The bright, citrusy dressing ties the dish together, delivering a refreshing, satisfying lunch that's as nourishing as it is delicious.

NUTRITION

421kcal
Protein
53.9g
Fat
9.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Toss the sliced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, rinse the quinoa and cook it according to package instructions, then measure out 1/2 cup cooked quinoa for your bowl.

  • 4

    Pat the shrimp dry with paper towels. In a small bowl, combine the cornstarch, a pinch of salt, and pepper. Toss the shrimp in the mixture for an even coating.

  • 5

    Heat a nonstick skillet over medium-high heat. Sauté the shrimp in a light spray of cooking oil or use the residual olive oil from earlier, cooking for about 2-3 minutes per side until they turn pink and crispy. Do not overcook.

  • 6

    In a small bowl, mix the lemon juice with a tiny splash of water if desired to form a light dressing.

  • 7

    To assemble the bowl, layer the cooked quinoa at the base, add the roasted vegetables on top, and then arrange the crispy shrimp. Drizzle the lemon dressing over the bowl.

  • 8

    Garnish with an additional squeeze of lemon juice, a pinch of salt, and cracked black pepper if desired. Serve immediately.