Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

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

Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

Enjoy a vibrant and nutrient-packed meal featuring succulent lemon garlic shrimp paired with light, fluffy quinoa and a colorful medley of roasted vegetables. This dish is bursting with bright citrus notes and savory garlic, perfectly balancing the fresh flavors of the sea and garden.

Try 3 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
41.4g
Fat
20.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tablespoon Lemon Juice

2 cloves Garlic, minced

1 tablespoon Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, rinse the quinoa under cold water. Cook the quinoa in a small pot with water (use a 1:2 ratio of quinoa to water) and a pinch of salt. Bring to a simmer, cover, and let it cook for about 15 minutes until fluffy.

  • 3

    In a bowl, combine the lemon juice, minced garlic, remaining olive oil, salt, and pepper. Add the shrimp to the bowl and toss to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through.

  • 5

    To assemble, serve a bed of fluffy quinoa topped with the lemon garlic shrimp and roasted mixed vegetables. Enjoy your balanced and flavorful meal!

Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

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

Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Shrimp with Fluffy Quinoa and Roasted Mixed Vegetables

Enjoy a vibrant and nutrient-packed meal featuring succulent lemon garlic shrimp paired with light, fluffy quinoa and a colorful medley of roasted vegetables. This dish is bursting with bright citrus notes and savory garlic, perfectly balancing the fresh flavors of the sea and garden.

NUTRITION

488kcal
Protein
41.4g
Fat
20.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tablespoon Lemon Juice

2 cloves Garlic, minced

1 tablespoon Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with half of the olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, rinse the quinoa under cold water. Cook the quinoa in a small pot with water (use a 1:2 ratio of quinoa to water) and a pinch of salt. Bring to a simmer, cover, and let it cook for about 15 minutes until fluffy.

  • 3

    In a bowl, combine the lemon juice, minced garlic, remaining olive oil, salt, and pepper. Add the shrimp to the bowl and toss to coat evenly.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through.

  • 5

    To assemble, serve a bed of fluffy quinoa topped with the lemon garlic shrimp and roasted mixed vegetables. Enjoy your balanced and flavorful meal!