Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

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

Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

Enjoy succulent shrimp bathed in a zesty lemon garlic sauce, perfectly paired with roasted asparagus and a side of fluffy quinoa. This dish delivers a harmonious balance of bright, tangy flavors with savory, lightly charred veggies, making it a nutritious and satisfying meal ideal for any time of day.

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NUTRITION

384kcal
Protein
54.9g
Fat
8.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

1 wedge Lemon

1 tablespoon Parsley (garnish)

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper.

  • 4

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

  • 5

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

  • 6

    Squeeze the lemon wedge over the shrimp during the last minute of cooking, stirring to coat evenly with the citrusy garlic sauce.

  • 7

    Prepare the cooked quinoa if not already done, warming it slightly if necessary.

  • 8

    Plate the shrimp alongside the roasted asparagus and a serving of quinoa. Garnish with fresh chopped parsley and an extra squeeze of lemon if desired.

Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

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

Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Garlic Shrimp with Roasted Asparagus

Enjoy succulent shrimp bathed in a zesty lemon garlic sauce, perfectly paired with roasted asparagus and a side of fluffy quinoa. This dish delivers a harmonious balance of bright, tangy flavors with savory, lightly charred veggies, making it a nutritious and satisfying meal ideal for any time of day.

NUTRITION

384kcal
Protein
54.9g
Fat
8.6g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp

1 cup Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic

1 wedge Lemon

1 tablespoon Parsley (garnish)

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper.

  • 4

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

  • 5

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

  • 6

    Squeeze the lemon wedge over the shrimp during the last minute of cooking, stirring to coat evenly with the citrusy garlic sauce.

  • 7

    Prepare the cooked quinoa if not already done, warming it slightly if necessary.

  • 8

    Plate the shrimp alongside the roasted asparagus and a serving of quinoa. Garnish with fresh chopped parsley and an extra squeeze of lemon if desired.