Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

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

Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

Enjoy a vibrant, flavorful plate of succulent lemon-garlic shrimp paired with a hearty serving of cauliflower rice and colorful roasted vegetables. This dish delivers a satisfying mix of zesty citrus, aromatic garlic, and perfectly charred veggies, making it both light and nourishing for any time of day.

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NUTRITION

410kcal
Protein
37.7g
Fat
18.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled & deveined

1 cup Cauliflower Rice

1 cup Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1/2 medium Lemon (juice and zest)

2 cloves Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the roasted vegetables by preheating the oven to 425°F. Toss your chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a skillet over medium-high heat and add half the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the shrimp to the skillet and season with salt and pepper. Sear the shrimp for about 2 minutes on each side until opaque and lightly browned. Squeeze the lemon juice and add the zest during the last minute of cooking.

  • 4

    In a separate pan, lightly sauté the cauliflower rice with a tiny drizzle of olive oil over medium heat for 3-4 minutes, just until warmed through. Season with a pinch of salt and pepper.

  • 5

    Plate the dish by placing a bed of cauliflower rice, topping it with the pan-seared shrimp, and arranging the roasted vegetables on the side. Garnish with any extra lemon zest if desired.

Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

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

Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Shrimp with Cauliflower Rice and Roasted Vegetables

Enjoy a vibrant, flavorful plate of succulent lemon-garlic shrimp paired with a hearty serving of cauliflower rice and colorful roasted vegetables. This dish delivers a satisfying mix of zesty citrus, aromatic garlic, and perfectly charred veggies, making it both light and nourishing for any time of day.

NUTRITION

410kcal
Protein
37.7g
Fat
18.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled & deveined

1 cup Cauliflower Rice

1 cup Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1/2 medium Lemon (juice and zest)

2 cloves Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the roasted vegetables by preheating the oven to 425°F. Toss your chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, heat a skillet over medium-high heat and add half the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the shrimp to the skillet and season with salt and pepper. Sear the shrimp for about 2 minutes on each side until opaque and lightly browned. Squeeze the lemon juice and add the zest during the last minute of cooking.

  • 4

    In a separate pan, lightly sauté the cauliflower rice with a tiny drizzle of olive oil over medium heat for 3-4 minutes, just until warmed through. Season with a pinch of salt and pepper.

  • 5

    Plate the dish by placing a bed of cauliflower rice, topping it with the pan-seared shrimp, and arranging the roasted vegetables on the side. Garnish with any extra lemon zest if desired.