Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

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

Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

Enjoy a vibrant plate of spicy, sautéed shrimp paired with a silky, creamy cauliflower rice accented with a touch of Greek yogurt and unsweetened almond milk. Complemented by roasted asparagus and a few slices of creamy avocado, this dish delivers a balanced medley of flavors, textures, and just the right amount of spice for an exciting meal.

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NUTRITION

419kcal
Protein
37.6g
Fat
22.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1 cup cauliflower rice

2 tbsp plain nonfat Greek yogurt

1 cup roasted asparagus

2 tsp olive oil

1 half avocado

1 clove garlic

0.5 tsp red chili flakes

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and red chili flakes; sauté for about 30 seconds until aromatic.

  • 4

    Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes per side until they turn pink and opaque.

  • 5

    In a separate pot, lightly steam the cauliflower rice for 3-4 minutes until softened. Transfer to a bowl and stir in 2 tablespoons of Greek yogurt and a splash of unsweetened almond milk (if available) to achieve a creamy texture. Season with salt and pepper.

  • 6

    Plate the dish by placing a serving of creamy cauliflower rice, topping it with the spicy shrimp, and arranging the roasted asparagus on the side.

  • 7

    Top with sliced avocado for a creamy finish. Serve immediately.

Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

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

Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp with Creamy Cauliflower Rice and Roasted Asparagus

Enjoy a vibrant plate of spicy, sautéed shrimp paired with a silky, creamy cauliflower rice accented with a touch of Greek yogurt and unsweetened almond milk. Complemented by roasted asparagus and a few slices of creamy avocado, this dish delivers a balanced medley of flavors, textures, and just the right amount of spice for an exciting meal.

NUTRITION

419kcal
Protein
37.6g
Fat
22.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1 cup cauliflower rice

2 tbsp plain nonfat Greek yogurt

1 cup roasted asparagus

2 tsp olive oil

1 half avocado

1 clove garlic

0.5 tsp red chili flakes

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the asparagus with 1 tsp olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and red chili flakes; sauté for about 30 seconds until aromatic.

  • 4

    Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes per side until they turn pink and opaque.

  • 5

    In a separate pot, lightly steam the cauliflower rice for 3-4 minutes until softened. Transfer to a bowl and stir in 2 tablespoons of Greek yogurt and a splash of unsweetened almond milk (if available) to achieve a creamy texture. Season with salt and pepper.

  • 6

    Plate the dish by placing a serving of creamy cauliflower rice, topping it with the spicy shrimp, and arranging the roasted asparagus on the side.

  • 7

    Top with sliced avocado for a creamy finish. Serve immediately.