Garlic Shrimp with Roasted Corn and Veggie Medley

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

Garlic Shrimp with Roasted Corn and Veggie Medley

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Corn and Veggie Medley

Savor the delicious combination of garlic-infused shrimp paired with a vibrant medley of roasted corn, broccoli, red bell pepper, and tender baby potatoes. This dish balances a bright, garlicky seafood flavor with the wholesome, caramelized goodness of oven-roasted veggies, offering a hearty yet light dinner that's perfect for clean eating and meets your nutritional goals.

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NUTRITION

486kcal
Protein
48.9g
Fat
11.9g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp, peeled and deveined

80g baby potatoes (roasted)

1/2 cup fresh corn kernels

1 cup cooked broccoli

1/2 cup sliced red bell pepper

2 garlic cloves, minced

1/2 tbsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. In a bowl, toss the baby potatoes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.

  • 2

    While the potatoes roast, prepare the veggie medley by combining broccoli, red bell pepper, and fresh corn kernels in another bowl. Drizzle with a small amount of olive oil, season with salt and pepper, and spread onto a separate baking sheet. Roast in the oven for 15-20 minutes until the vegetables are slightly caramelized.

  • 3

    In a skillet over medium heat, add the olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

  • 5

    Combine the roasted potatoes and the veggie medley on a plate, and top with the garlic shrimp. Adjust seasoning with additional salt and pepper if needed before serving.

Garlic Shrimp with Roasted Corn and Veggie Medley

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

Garlic Shrimp with Roasted Corn and Veggie Medley

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Corn and Veggie Medley

Savor the delicious combination of garlic-infused shrimp paired with a vibrant medley of roasted corn, broccoli, red bell pepper, and tender baby potatoes. This dish balances a bright, garlicky seafood flavor with the wholesome, caramelized goodness of oven-roasted veggies, offering a hearty yet light dinner that's perfect for clean eating and meets your nutritional goals.

NUTRITION

486kcal
Protein
48.9g
Fat
11.9g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp, peeled and deveined

80g baby potatoes (roasted)

1/2 cup fresh corn kernels

1 cup cooked broccoli

1/2 cup sliced red bell pepper

2 garlic cloves, minced

1/2 tbsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. In a bowl, toss the baby potatoes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and lightly browned.

  • 2

    While the potatoes roast, prepare the veggie medley by combining broccoli, red bell pepper, and fresh corn kernels in another bowl. Drizzle with a small amount of olive oil, season with salt and pepper, and spread onto a separate baking sheet. Roast in the oven for 15-20 minutes until the vegetables are slightly caramelized.

  • 3

    In a skillet over medium heat, add the olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque.

  • 5

    Combine the roasted potatoes and the veggie medley on a plate, and top with the garlic shrimp. Adjust seasoning with additional salt and pepper if needed before serving.