Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

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

Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

Savor the bright flavors of succulent pan-seared shrimp brought to life with lemon and fresh herbs, paired with a medley of tender roasted vegetables. This vibrant dish offers a delightful balance of tangy, herby goodness and the natural sweetness of roasted produce, perfect for a light yet satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
43.0g
Fat
16.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (raw)

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 Lemon wedge

1 Garlic clove

2 tbsp Fresh Parsley

1 tsp Dried Thyme

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and cherry tomatoes in olive oil, salt, pepper, and dried thyme. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 3

    Meanwhile, pat the shrimp dry and season with salt, pepper, and a squeeze of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil (or use the remaining from the recipe if preferred) and minced garlic. Sauté for about 30 seconds until fragrant.

  • 5

    Place the shrimp in the skillet in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Add a few extra splashes of lemon juice and chopped parsley during the final minute of cooking.

  • 6

    Plate the shrimp alongside the roasted vegetables, garnish with additional parsley and a lemon wedge, and serve immediately.

Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

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

Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Shrimp with Tender Roasted Vegetables

Savor the bright flavors of succulent pan-seared shrimp brought to life with lemon and fresh herbs, paired with a medley of tender roasted vegetables. This vibrant dish offers a delightful balance of tangy, herby goodness and the natural sweetness of roasted produce, perfect for a light yet satisfying meal.

NUTRITION

346kcal
Protein
43.0g
Fat
16.8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (raw)

1 small Zucchini

1/2 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 Lemon wedge

1 Garlic clove

2 tbsp Fresh Parsley

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped zucchini, red bell pepper, and cherry tomatoes in olive oil, salt, pepper, and dried thyme. Spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes, until tender and slightly caramelized.

  • 3

    Meanwhile, pat the shrimp dry and season with salt, pepper, and a squeeze of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Add a small drizzle of olive oil (or use the remaining from the recipe if preferred) and minced garlic. Sauté for about 30 seconds until fragrant.

  • 5

    Place the shrimp in the skillet in a single layer and cook for 2-3 minutes on each side until they turn pink and opaque. Add a few extra splashes of lemon juice and chopped parsley during the final minute of cooking.

  • 6

    Plate the shrimp alongside the roasted vegetables, garnish with additional parsley and a lemon wedge, and serve immediately.