Name: Lemon Garlic Pan-Seared Shrimp with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 1/2 cup cooked Quinoa; 1/2 medium Zucchini; 1/2 medium Red Bell Pepper; 1/4 medium Red Onion; 1 tsp Olive Oil; 2 cloves Garlic; 1/2 medium Lemon; Salt and Pepper to taste

Lemon Garlic Pan-Seared Shrimp with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Vegetables

Enjoy a zesty and vibrant dish featuring tender, pan-seared shrimp bathed in lemon garlic sauce, paired with a medley of perfectly roasted vegetables and fluffy quinoa. A light, nutritious meal that delights the palate while keeping your macros on track.

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NUTRITION

Protein

48.5g

Fat

8.8g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1/2 medium Lemon

Salt and Pepper to taste

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PREPARATION

1
Rinse and pat the shrimp dry. Season lightly with salt and pepper.
2
Preheat your oven to 425°F (220°C). Chop the zucchini, red bell pepper, and red onion into uniform pieces.
3
In a bowl, toss the vegetables with olive oil, minced garlic, salt, and pepper.
4
Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
5
While vegetables are roasting, heat a skillet over medium-high heat. Add the shrimp and lightly sear for 2-3 minutes per side until they turn pink and opaque.
6
Squeeze fresh lemon juice over the shrimp during the last minute of cooking to infuse flavor.
7
Plate the pan-seared shrimp over a bed of warm quinoa and add the roasted vegetables on the side.
8
Garnish with a little extra lemon zest if desired and serve immediately.