Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

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

Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

Enjoy a vibrant and zesty plate featuring succulent garlic lemon shrimp paired with a medley of perfectly roasted vegetables. This dish delivers a burst of citrus and savory flavors, accented with aromatic garlic and a hint of olive oil, making it a delightful option for a balanced dinner.

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NUTRITION

411kcal
Protein
50.1g
Fat
19.0g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp, peeled and deveined

1 cup Broccoli

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

2 cloves Garlic

1/2 Lemon (zest and juice)

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PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    Preheat your oven to 425°F for the roasted vegetables.

  • 3

    In a bowl, combine broccoli, zucchini, and red bell pepper. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat.

  • 6

    Add minced garlic (or crushed garlic from 2 cloves) to the skillet and sauté for about 30 seconds until fragrant.

  • 7

    Add the shrimp to the skillet and cook for about 2 minutes per side until pink and opaque.

  • 8

    Squeeze the juice of half a lemon over the shrimp and add lemon zest for an extra burst of flavor.

  • 9

    Plate the pan-seared shrimp alongside the roasted vegetables, and serve immediately.

Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

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

Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Lemon Pan-Seared Shrimp with Roasted Vegetables

Enjoy a vibrant and zesty plate featuring succulent garlic lemon shrimp paired with a medley of perfectly roasted vegetables. This dish delivers a burst of citrus and savory flavors, accented with aromatic garlic and a hint of olive oil, making it a delightful option for a balanced dinner.

NUTRITION

411kcal
Protein
50.1g
Fat
19.0g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp, peeled and deveined

1 cup Broccoli

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1 tbsp Olive Oil

2 cloves Garlic

1/2 Lemon (zest and juice)

PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season lightly with salt and pepper if desired.

  • 2

    Preheat your oven to 425°F for the roasted vegetables.

  • 3

    In a bowl, combine broccoli, zucchini, and red bell pepper. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat.

  • 6

    Add minced garlic (or crushed garlic from 2 cloves) to the skillet and sauté for about 30 seconds until fragrant.

  • 7

    Add the shrimp to the skillet and cook for about 2 minutes per side until pink and opaque.

  • 8

    Squeeze the juice of half a lemon over the shrimp and add lemon zest for an extra burst of flavor.

  • 9

    Plate the pan-seared shrimp alongside the roasted vegetables, and serve immediately.