Seared Shrimp with Garlic Herb Potatoes and Asparagus

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

Seared Shrimp with Garlic Herb Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Garlic Herb Potatoes and Asparagus

Enjoy a vibrant plate of seared shrimp nestled atop golden garlic herb baby potatoes with crisp asparagus spears. This dish is a perfect harmony of tender seafood, savory roasted potatoes, and fresh asparagus, all elevated by a delicate blend of garlic and herbs. Each bite delivers a balanced mix of textures and flavors that both satisfy and energize.

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NUTRITION

522kcal
Protein
39.7g
Fat
29.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled and deveined

1 cup baby potatoes, quartered (~150g)

100g Asparagus

2 tbsp Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Rosemary, chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the quartered baby potatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are tender and lightly golden.

  • 2

    While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Season the shrimp with a pinch of salt and pepper.

  • 3

    Once the oil is shimmering, add the shrimp to the skillet and sear for about 2 minutes per side until they are pink and just cooked through.

  • 4

    In the last 5 minutes of the potato roasting time, add the asparagus to the baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper. Roast alongside the potatoes until crisp-tender.

  • 5

    Remove the roasted potatoes (and asparagus) from the oven. Toss the potatoes gently with chopped fresh parsley and rosemary.

  • 6

    Plate the seared shrimp with a generous serving of garlic herb potatoes and roasted asparagus. Drizzle any pan juices over the top and serve immediately.

Seared Shrimp with Garlic Herb Potatoes and Asparagus

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

Seared Shrimp with Garlic Herb Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Garlic Herb Potatoes and Asparagus

Enjoy a vibrant plate of seared shrimp nestled atop golden garlic herb baby potatoes with crisp asparagus spears. This dish is a perfect harmony of tender seafood, savory roasted potatoes, and fresh asparagus, all elevated by a delicate blend of garlic and herbs. Each bite delivers a balanced mix of textures and flavors that both satisfy and energize.

NUTRITION

522kcal
Protein
39.7g
Fat
29.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp, peeled and deveined

1 cup baby potatoes, quartered (~150g)

100g Asparagus

2 tbsp Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Rosemary, chopped

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the quartered baby potatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are tender and lightly golden.

  • 2

    While the potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Season the shrimp with a pinch of salt and pepper.

  • 3

    Once the oil is shimmering, add the shrimp to the skillet and sear for about 2 minutes per side until they are pink and just cooked through.

  • 4

    In the last 5 minutes of the potato roasting time, add the asparagus to the baking sheet, drizzle with a little extra olive oil if desired, and season with salt and pepper. Roast alongside the potatoes until crisp-tender.

  • 5

    Remove the roasted potatoes (and asparagus) from the oven. Toss the potatoes gently with chopped fresh parsley and rosemary.

  • 6

    Plate the seared shrimp with a generous serving of garlic herb potatoes and roasted asparagus. Drizzle any pan juices over the top and serve immediately.