Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

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

Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

Enjoy a vibrant and satisfying meal featuring succulent lemon herb roasted shrimp, a tender sweet potato, and fresh asparagus. This dish is a celebration of bright flavors and wholesome ingredients, balancing lean protein with comforting veggies that are beautifully roasted with a drizzle of olive oil and a spritz of citrus.

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NUTRITION

352kcal
Protein
40.2g
Fat
6.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and devein the shrimp if not already done. In a bowl, combine the shrimp, olive oil, lemon juice, and fresh herbs. Season with salt and pepper and toss to coat evenly.

  • 3

    Wash the sweet potato and poke a few holes with a fork. Place it on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender.

  • 4

    Trim the ends of the asparagus. On another baking sheet, line up the asparagus, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 5

    After the sweet potato has roasted for about 15 minutes, add the asparagus to the oven. Roast both together for an additional 10-15 minutes until the asparagus is tender and slightly crispy.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated shrimp and sear for about 2-3 minutes per side until the shrimp are opaque and cooked through.

  • 7

    Plate the roasted sweet potato (cut in half if desired) alongside the asparagus and seared shrimp. Garnish with extra herbs and a squeeze of lemon if preferred.

Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

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

Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Shrimp with Sweet Potato and Asparagus

Enjoy a vibrant and satisfying meal featuring succulent lemon herb roasted shrimp, a tender sweet potato, and fresh asparagus. This dish is a celebration of bright flavors and wholesome ingredients, balancing lean protein with comforting veggies that are beautifully roasted with a drizzle of olive oil and a spritz of citrus.

NUTRITION

352kcal
Protein
40.2g
Fat
6.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

1 medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and devein the shrimp if not already done. In a bowl, combine the shrimp, olive oil, lemon juice, and fresh herbs. Season with salt and pepper and toss to coat evenly.

  • 3

    Wash the sweet potato and poke a few holes with a fork. Place it on a baking sheet and roast in the preheated oven for about 25-30 minutes until tender.

  • 4

    Trim the ends of the asparagus. On another baking sheet, line up the asparagus, drizzle with a little olive oil, and season lightly with salt and pepper.

  • 5

    After the sweet potato has roasted for about 15 minutes, add the asparagus to the oven. Roast both together for an additional 10-15 minutes until the asparagus is tender and slightly crispy.

  • 6

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the marinated shrimp and sear for about 2-3 minutes per side until the shrimp are opaque and cooked through.

  • 7

    Plate the roasted sweet potato (cut in half if desired) alongside the asparagus and seared shrimp. Garnish with extra herbs and a squeeze of lemon if preferred.