Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

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

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

Savor the bright and zesty flavors of lemon and garlic paired with succulent shrimp and perfectly roasted asparagus. This balanced dish offers a delightful combination of textures and tastes, finished with a side of fluffy quinoa to round out the meal, making it an ideal option for a satisfying dinner.

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NUTRITION

334kcal
Protein
41.5g
Fat
7.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, deveined

1 cup Asparagus

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 12-15 minutes until tender and slightly crispy.

  • 2

    While the asparagus roasts, pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat the remaining olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    During the last minute of cooking, drizzle the lemon juice over the shrimp and toss well to coat.

  • 6

    Serve the pan-seared shrimp alongside the roasted asparagus with a side of fluffy cooked quinoa for a balanced meal.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

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

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

Savor the bright and zesty flavors of lemon and garlic paired with succulent shrimp and perfectly roasted asparagus. This balanced dish offers a delightful combination of textures and tastes, finished with a side of fluffy quinoa to round out the meal, making it an ideal option for a satisfying dinner.

NUTRITION

334kcal
Protein
41.5g
Fat
7.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, deveined

1 cup Asparagus

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

1/2 cup cooked Quinoa

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the asparagus with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 12-15 minutes until tender and slightly crispy.

  • 2

    While the asparagus roasts, pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat the remaining olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 5

    During the last minute of cooking, drizzle the lemon juice over the shrimp and toss well to coat.

  • 6

    Serve the pan-seared shrimp alongside the roasted asparagus with a side of fluffy cooked quinoa for a balanced meal.