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

Enjoy a vibrant and light dish featuring succulent lemon garlic shrimp paired with crisp roasted asparagus and a side of fluffy quinoa. This recipe is bursting with zesty lemon, aromatic garlic, and the perfect balance of textures, making it a delightful option for any meal.

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NUTRITION

443kcal
Protein
42.5g
Fat
17.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1 bunch Asparagus (approx. 134g)

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the raw shrimp dry with paper towels and season lightly with salt and pepper.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, minced garlic, and olive oil.

  • 3

    Toss the asparagus in half of the olive oil mixture, ensuring they are evenly coated.

  • 4

    Preheat a skillet over medium-high heat. Add the asparagus and roast until tender and slightly charred, about 4-5 minutes. Remove from skillet and set aside.

  • 5

    In the same skillet, add the shrimp and pour the remaining lemon garlic mixture over them.

  • 6

    Pan-sear the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 7

    Warm the cooked quinoa if needed, and serve it alongside the shrimp and asparagus.

  • 8

    Finish the dish with a light drizzle of any remaining lemon garlic sauce and a sprinkle of salt and pepper to taste.

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

Enjoy a vibrant and light dish featuring succulent lemon garlic shrimp paired with crisp roasted asparagus and a side of fluffy quinoa. This recipe is bursting with zesty lemon, aromatic garlic, and the perfect balance of textures, making it a delightful option for any meal.

NUTRITION

443kcal
Protein
42.5g
Fat
17.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1 bunch Asparagus (approx. 134g)

1/2 cup Cooked Quinoa

1 tbsp Olive Oil

Juice of 1/2 Lemon

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the raw shrimp dry with paper towels and season lightly with salt and pepper.

  • 2

    In a small bowl, combine the juice of 1/2 lemon, minced garlic, and olive oil.

  • 3

    Toss the asparagus in half of the olive oil mixture, ensuring they are evenly coated.

  • 4

    Preheat a skillet over medium-high heat. Add the asparagus and roast until tender and slightly charred, about 4-5 minutes. Remove from skillet and set aside.

  • 5

    In the same skillet, add the shrimp and pour the remaining lemon garlic mixture over them.

  • 6

    Pan-sear the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 7

    Warm the cooked quinoa if needed, and serve it alongside the shrimp and asparagus.

  • 8

    Finish the dish with a light drizzle of any remaining lemon garlic sauce and a sprinkle of salt and pepper to taste.