Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

Enjoy succulent, pan-seared shrimp infused with bright lemon and aromatic garlic, paired with tender roasted asparagus and a side of fluffy quinoa. This well-balanced dish is light yet satisfying, perfect for a healthy dinner that supports your nutritional goals.

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NUTRITION

361kcal
Protein
42.7g
Fat
10.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt & Pepper to taste

Pinch of Red Pepper Flakes (optional)

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PREPARATION

  • 1

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

  • 2

    Trim the ends of the asparagus and place them on a baking sheet. Drizzle with half of the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the shrimp dry with paper towels. Season the shrimp lightly with salt, pepper, and a pinch of red pepper flakes if using.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet in a single layer. Sear them for about 2 minutes per side until they turn pink and are cooked through.

  • 6

    Squeeze fresh lemon juice over the shrimp during the last minute of cooking to infuse a bright flavor.

  • 7

    If serving with quinoa, reheat or prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Plate the shrimp over a bed of quinoa, arrange the roasted asparagus on the side, and serve immediately.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus and Quinoa

Enjoy succulent, pan-seared shrimp infused with bright lemon and aromatic garlic, paired with tender roasted asparagus and a side of fluffy quinoa. This well-balanced dish is light yet satisfying, perfect for a healthy dinner that supports your nutritional goals.

NUTRITION

361kcal
Protein
42.7g
Fat
10.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 cup Asparagus

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Lemon Juice

1/2 cup Cooked Quinoa

Salt & Pepper to taste

Pinch of Red Pepper Flakes (optional)

PREPARATION

  • 1

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

  • 2

    Trim the ends of the asparagus and place them on a baking sheet. Drizzle with half of the olive oil, season with salt and pepper, and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, pat the shrimp dry with paper towels. Season the shrimp lightly with salt, pepper, and a pinch of red pepper flakes if using.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet in a single layer. Sear them for about 2 minutes per side until they turn pink and are cooked through.

  • 6

    Squeeze fresh lemon juice over the shrimp during the last minute of cooking to infuse a bright flavor.

  • 7

    If serving with quinoa, reheat or prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Plate the shrimp over a bed of quinoa, arrange the roasted asparagus on the side, and serve immediately.