Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

Enjoy a vibrant plate of succulent shrimp kissed with lemon and garlic, perfectly seared to lock in flavor, paired with tender roasted asparagus and a side of fluffy quinoa. This dish offers a delightful balance of tangy citrus, rich seafood, and the subtle earthiness of asparagus, making it a delicious and satisfying meal.

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NUTRITION

369kcal
Protein
41.3g
Fat
13.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Roasted Asparagus

2 tsp Olive Oil

1/4 cup Cooked Quinoa

2 cloves Garlic

1 whole Lemon

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PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if not already done, then pat them dry with paper towels.

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, and olive oil. Whisk together to create a marinade.

  • 3

    Toss the shrimp in the marinade and let sit for 5-10 minutes to absorb the flavors.

  • 4

    Preheat a large skillet over medium-high heat and add the remaining marinade along with a bit of the olive oil if needed.

  • 5

    Place the shrimp in the skillet in a single layer and sear for about 2-3 minutes on each side until they turn pink and opaque.

  • 6

    While the shrimp cooks, preheat your oven to 400°F. Toss asparagus with a drizzle of olive oil, a pinch of salt, and pepper, then arrange on a baking sheet.

  • 7

    Roast the asparagus for about 10-12 minutes until tender yet crisp.

  • 8

    Prepare the quinoa according to package instructions. For a small portion, measure out 1/4 cup of cooked quinoa as a nutritious side.

  • 9

    Plate the shrimp over the roasted asparagus with a serving of quinoa on the side. Drizzle any remaining pan juices over the top for extra flavor.

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Pan-Seared Shrimp with Roasted Asparagus

Enjoy a vibrant plate of succulent shrimp kissed with lemon and garlic, perfectly seared to lock in flavor, paired with tender roasted asparagus and a side of fluffy quinoa. This dish offers a delightful balance of tangy citrus, rich seafood, and the subtle earthiness of asparagus, making it a delicious and satisfying meal.

NUTRITION

369kcal
Protein
41.3g
Fat
13.6g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 cup Roasted Asparagus

2 tsp Olive Oil

1/4 cup Cooked Quinoa

2 cloves Garlic

1 whole Lemon

PREPARATION

  • 1

    Begin by peeling and deveining the shrimp if not already done, then pat them dry with paper towels.

  • 2

    In a small bowl, combine the juice and zest of the lemon, minced garlic, and olive oil. Whisk together to create a marinade.

  • 3

    Toss the shrimp in the marinade and let sit for 5-10 minutes to absorb the flavors.

  • 4

    Preheat a large skillet over medium-high heat and add the remaining marinade along with a bit of the olive oil if needed.

  • 5

    Place the shrimp in the skillet in a single layer and sear for about 2-3 minutes on each side until they turn pink and opaque.

  • 6

    While the shrimp cooks, preheat your oven to 400°F. Toss asparagus with a drizzle of olive oil, a pinch of salt, and pepper, then arrange on a baking sheet.

  • 7

    Roast the asparagus for about 10-12 minutes until tender yet crisp.

  • 8

    Prepare the quinoa according to package instructions. For a small portion, measure out 1/4 cup of cooked quinoa as a nutritious side.

  • 9

    Plate the shrimp over the roasted asparagus with a serving of quinoa on the side. Drizzle any remaining pan juices over the top for extra flavor.