Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

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

Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

YOUR SOLIN GENERATED RECIPE

Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

Enjoy a vibrant dish featuring succulent shrimp, perfectly boiled baby potatoes, and creamy avocado slices drizzled with a hint of zesty lemon and olive oil. This dish beautifully balances textures and flavors, making it a satisfying and nutritious option for dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
35.9g
Fat
21.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

150 grams Baby Potatoes

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1 clove Garlic

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the baby potatoes. Boil until tender, about 12-15 minutes, then drain and set aside.

  • 2

    In a bowl, combine the shrimp with minced garlic, lemon juice, and olive oil. Toss lightly to coat.

  • 3

    If shrimp is not pre-cooked, quickly sauté it in a non-stick pan over medium heat until pink and opaque, about 2-3 minutes per side. If using pre-cooked shrimp, simply warm them gently.

  • 4

    Slice the avocado into cubes or slices.

  • 5

    Plate the boiled potatoes and top with the shrimp. Garnish with avocado slices and a sprinkle of fresh parsley.

  • 6

    Drizzle any remaining dressing over the dish and serve warm.

Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

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

Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

YOUR SOLIN GENERATED RECIPE

Juicy Shrimp with Creamy Avocado and Tender Boiled Potatoes

Enjoy a vibrant dish featuring succulent shrimp, perfectly boiled baby potatoes, and creamy avocado slices drizzled with a hint of zesty lemon and olive oil. This dish beautifully balances textures and flavors, making it a satisfying and nutritious option for dinner.

NUTRITION

460kcal
Protein
35.9g
Fat
21.3g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

150 grams Baby Potatoes

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

1 clove Garlic

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the baby potatoes. Boil until tender, about 12-15 minutes, then drain and set aside.

  • 2

    In a bowl, combine the shrimp with minced garlic, lemon juice, and olive oil. Toss lightly to coat.

  • 3

    If shrimp is not pre-cooked, quickly sauté it in a non-stick pan over medium heat until pink and opaque, about 2-3 minutes per side. If using pre-cooked shrimp, simply warm them gently.

  • 4

    Slice the avocado into cubes or slices.

  • 5

    Plate the boiled potatoes and top with the shrimp. Garnish with avocado slices and a sprinkle of fresh parsley.

  • 6

    Drizzle any remaining dressing over the dish and serve warm.