Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

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

Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

Enjoy a vibrant plate featuring succulent pan-seared shrimp infused with garlic and lemon, paired with a bowl of fluffy, aromatic lemon herb quinoa and crisp asparagus spears roasted to perfection. This dish bursts with bright flavors and a satisfying texture contrast that makes every bite a delightful experience.

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NUTRITION

364kcal
Protein
36.5g
Fat
14.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp (141g)

1/2 cup cooked Quinoa (92g)

6 spears Asparagus (90g)

1 teaspoon Olive Oil for shrimp

1 teaspoon Olive Oil for asparagus

1 clove Garlic

1/2 fruit Lemon

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a bowl, mix the shrimp with a teaspoon of olive oil and the minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the shrimp for about 2 minutes per side until they turn pink and are just cooked through. Squeeze half a lemon over the shrimp and remove from heat.

  • 4

    In a separate pot, prepare the quinoa as per package instructions. Once cooked, stir in a little lemon zest and chopped fresh herbs (like parsley or basil) for a bright, fresh flavor.

  • 5

    Preheat the oven to 425°F. Toss asparagus spears with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until crisp and tender.

  • 6

    Plate the dish with a serving of lemon herb quinoa, top with the garlic shrimp, and arrange the crispy roasted asparagus on the side. Finish with an extra squeeze of lemon if desired and serve immediately.

Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

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

Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Fluffy Lemon Herb Quinoa and Crispy Roasted Asparagus

Enjoy a vibrant plate featuring succulent pan-seared shrimp infused with garlic and lemon, paired with a bowl of fluffy, aromatic lemon herb quinoa and crisp asparagus spears roasted to perfection. This dish bursts with bright flavors and a satisfying texture contrast that makes every bite a delightful experience.

NUTRITION

364kcal
Protein
36.5g
Fat
14.1g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp (141g)

1/2 cup cooked Quinoa (92g)

6 spears Asparagus (90g)

1 teaspoon Olive Oil for shrimp

1 teaspoon Olive Oil for asparagus

1 clove Garlic

1/2 fruit Lemon

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

    In a bowl, mix the shrimp with a teaspoon of olive oil and the minced garlic.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the shrimp for about 2 minutes per side until they turn pink and are just cooked through. Squeeze half a lemon over the shrimp and remove from heat.

  • 4

    In a separate pot, prepare the quinoa as per package instructions. Once cooked, stir in a little lemon zest and chopped fresh herbs (like parsley or basil) for a bright, fresh flavor.

  • 5

    Preheat the oven to 425°F. Toss asparagus spears with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until crisp and tender.

  • 6

    Plate the dish with a serving of lemon herb quinoa, top with the garlic shrimp, and arrange the crispy roasted asparagus on the side. Finish with an extra squeeze of lemon if desired and serve immediately.