Pan-Seared Lemon-Garlic Shrimp with Roasted Zucchini and Fluffy Brown Rice

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 Zucchini and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon-Garlic Shrimp with Roasted Zucchini and Fluffy Brown Rice

Savor the bright flavors of succulent shrimp, perfectly seared with lemon and garlic, paired with tender roasted zucchini and a serving of fluffy brown rice. This dish delivers a balanced plate with a zesty finish, ideal for a healthy, nourishing dinner.

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NUTRITION

400kcal
Protein
41g
Fat
8.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 tsp Olive Oil

1 Garlic Clove

1/2 Lemon (juice)

1 medium Zucchini

2/3 cup cooked Brown Rice

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Peel and devein if necessary.

  • 2

    Trim the zucchini and cut it into half-moons. Preheat your oven to 425°F and toss the zucchini with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the zucchini for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the zucchini roasts, heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 5

    Mince the garlic clove and add it to the skillet, stirring for about 30 seconds until fragrant.

  • 6

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

  • 7

    Squeeze the juice from 1/2 a lemon over the shrimp in the last minute of cooking, stirring to coat evenly.

  • 8

    Heat the pre-cooked brown rice if needed or fluff it in a separate pot until warm.

  • 9

    Plate the brown rice, top with the lemon-garlic shrimp, and serve alongside the roasted zucchini. Enjoy your balanced and flavorful meal!

Pan-Seared Lemon-Garlic Shrimp with Roasted Zucchini and Fluffy Brown Rice

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 Zucchini and Fluffy Brown Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon-Garlic Shrimp with Roasted Zucchini and Fluffy Brown Rice

Savor the bright flavors of succulent shrimp, perfectly seared with lemon and garlic, paired with tender roasted zucchini and a serving of fluffy brown rice. This dish delivers a balanced plate with a zesty finish, ideal for a healthy, nourishing dinner.

NUTRITION

400kcal
Protein
41g
Fat
8.8g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 tsp Olive Oil

1 Garlic Clove

1/2 Lemon (juice)

1 medium Zucchini

2/3 cup cooked Brown Rice

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Peel and devein if necessary.

  • 2

    Trim the zucchini and cut it into half-moons. Preheat your oven to 425°F and toss the zucchini with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the zucchini for about 15-20 minutes until tender and slightly caramelized.

  • 4

    While the zucchini roasts, heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil.

  • 5

    Mince the garlic clove and add it to the skillet, stirring for about 30 seconds until fragrant.

  • 6

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

  • 7

    Squeeze the juice from 1/2 a lemon over the shrimp in the last minute of cooking, stirring to coat evenly.

  • 8

    Heat the pre-cooked brown rice if needed or fluff it in a separate pot until warm.

  • 9

    Plate the brown rice, top with the lemon-garlic shrimp, and serve alongside the roasted zucchini. Enjoy your balanced and flavorful meal!