Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

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

Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

Enjoy a vibrant, one-sheet-pan dinner featuring succulent lemon herb shrimp, perfectly roasted crispy asparagus, and a bed of fluffy quinoa. The bright citrus notes and fresh garlic infuse the dish with an uplifting burst of flavor, while the light quinoa provides a satisfying texture and extra protein, making it a balanced, nutritious meal.

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NUTRITION

413kcal
Protein
39g
Fat
18.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

200g Asparagus

1 tbsp Olive Oil

1 Lemon (juice and zest)

2 cloves Garlic

1/2 cup cooked Quinoa

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the shrimp and asparagus. Trim the woody ends of the asparagus.

  • 3

    In a small bowl, whisk together olive oil, the juice and zest of the lemon, minced garlic, mixed herbs, salt, and pepper.

  • 4

    Place the asparagus on a large sheet pan and drizzle half of the olive oil and herb mixture over it. Toss to coat evenly.

  • 5

    Roast the asparagus in the oven for 8 minutes.

  • 6

    While the asparagus roasts, toss the shrimp in the remaining olive oil mixture in a separate bowl.

  • 7

    After 8 minutes, add the shrimp to the sheet pan with the asparagus and return to the oven. Roast everything for an additional 6-8 minutes, until the shrimp turn pink and opaque.

  • 8

    Cook the quinoa according to package instructions. For extra flavor, stir in a squeeze of lemon juice and a pinch of salt once cooked.

  • 9

    Plate a serving of cooked quinoa and top with the roasted shrimp and crispy asparagus. Garnish with additional fresh herbs if desired and serve immediately.

Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

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

Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Shrimp and Crispy Asparagus with Quinoa

Enjoy a vibrant, one-sheet-pan dinner featuring succulent lemon herb shrimp, perfectly roasted crispy asparagus, and a bed of fluffy quinoa. The bright citrus notes and fresh garlic infuse the dish with an uplifting burst of flavor, while the light quinoa provides a satisfying texture and extra protein, making it a balanced, nutritious meal.

NUTRITION

413kcal
Protein
39g
Fat
18.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

200g Asparagus

1 tbsp Olive Oil

1 Lemon (juice and zest)

2 cloves Garlic

1/2 cup cooked Quinoa

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the shrimp and asparagus. Trim the woody ends of the asparagus.

  • 3

    In a small bowl, whisk together olive oil, the juice and zest of the lemon, minced garlic, mixed herbs, salt, and pepper.

  • 4

    Place the asparagus on a large sheet pan and drizzle half of the olive oil and herb mixture over it. Toss to coat evenly.

  • 5

    Roast the asparagus in the oven for 8 minutes.

  • 6

    While the asparagus roasts, toss the shrimp in the remaining olive oil mixture in a separate bowl.

  • 7

    After 8 minutes, add the shrimp to the sheet pan with the asparagus and return to the oven. Roast everything for an additional 6-8 minutes, until the shrimp turn pink and opaque.

  • 8

    Cook the quinoa according to package instructions. For extra flavor, stir in a squeeze of lemon juice and a pinch of salt once cooked.

  • 9

    Plate a serving of cooked quinoa and top with the roasted shrimp and crispy asparagus. Garnish with additional fresh herbs if desired and serve immediately.