Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

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

Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

Savor the vibrant flavors of garlic herb roasted shrimp gracefully paired with crispy kale and a refreshing citrus vinaigrette. Enhanced with tender quinoa for an added wholesome touch, this dish balances tangy and savory notes in every bite while keeping the meal light and energizing.

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NUTRITION

418kcal
Protein
39.4g
Fat
13.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 cups Kale

1/2 cup cooked Quinoa

2 tsp Olive Oil

1/2 medium Orange

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (Parsley & Dill)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the shrimp with minced garlic, chopped fresh herbs, a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the shrimp on a baking sheet and roast in the oven for 8-10 minutes until pink and cooked through.

  • 4

    Meanwhile, remove the kale leaves from the stems, toss with a small drizzle of olive oil, and season lightly with salt. Spread on another baking sheet and bake for about 10 minutes until crisp.

  • 5

    In a small bowl, whisk together lemon juice, a little olive oil (if desired additional vinaigrette), and juice from 1/2 medium orange to create the citrus vinaigrette.

  • 6

    To plate, layer the roasted shrimp on a bed of crispy kale and cooked quinoa. Drizzle the citrus vinaigrette over the top and garnish with additional chopped herbs if desired.

Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

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

Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Shrimp with Crispy Greens and Citrus Vinaigrette

Savor the vibrant flavors of garlic herb roasted shrimp gracefully paired with crispy kale and a refreshing citrus vinaigrette. Enhanced with tender quinoa for an added wholesome touch, this dish balances tangy and savory notes in every bite while keeping the meal light and energizing.

NUTRITION

418kcal
Protein
39.4g
Fat
13.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 cups Kale

1/2 cup cooked Quinoa

2 tsp Olive Oil

1/2 medium Orange

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the shrimp with minced garlic, chopped fresh herbs, a drizzle of olive oil, salt, and pepper.

  • 3

    Spread the shrimp on a baking sheet and roast in the oven for 8-10 minutes until pink and cooked through.

  • 4

    Meanwhile, remove the kale leaves from the stems, toss with a small drizzle of olive oil, and season lightly with salt. Spread on another baking sheet and bake for about 10 minutes until crisp.

  • 5

    In a small bowl, whisk together lemon juice, a little olive oil (if desired additional vinaigrette), and juice from 1/2 medium orange to create the citrus vinaigrette.

  • 6

    To plate, layer the roasted shrimp on a bed of crispy kale and cooked quinoa. Drizzle the citrus vinaigrette over the top and garnish with additional chopped herbs if desired.