Lemon Garlic Shrimp with Fresh Spinach

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

Lemon Garlic Shrimp with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Shrimp with Fresh Spinach

Savor the bright flavors of lemon and garlic perfectly paired with succulent shrimp, nestled atop a bed of fresh spinach and accompanied by a serving of fluffy quinoa. This dish offers a refreshing burst of citrus with every bite, balanced by a hint of savory garlic and the nourishing goodness of greens, making it a light yet satisfying meal.

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NUTRITION

377kcal
Protein
53.9g
Fat
8.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp (198g)

2 cups Fresh Spinach (60g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1/2 cup Cooked Quinoa (93g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Peel and devein if necessary.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, olive oil, salt, and black pepper.

  • 3

    Toss the shrimp in the lemon garlic mixture to coat evenly and let marinate for 10 minutes.

  • 4

    In a skillet over medium heat, add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque.

  • 5

    In a separate pan, lightly sauté the fresh spinach just until it wilts, about 1-2 minutes.

  • 6

    If not pre-cooked, prepare the quinoa according to package instructions.

  • 7

    Plate the quinoa as a base, then layer with sautéed spinach, and top with the lemon garlic shrimp.

  • 8

    Drizzle any remaining pan juices over the top and serve immediately.

Lemon Garlic Shrimp with Fresh Spinach

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

Lemon Garlic Shrimp with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Shrimp with Fresh Spinach

Savor the bright flavors of lemon and garlic perfectly paired with succulent shrimp, nestled atop a bed of fresh spinach and accompanied by a serving of fluffy quinoa. This dish offers a refreshing burst of citrus with every bite, balanced by a hint of savory garlic and the nourishing goodness of greens, making it a light yet satisfying meal.

NUTRITION

377kcal
Protein
53.9g
Fat
8.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp (198g)

2 cups Fresh Spinach (60g)

2 cloves Garlic (6g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1/2 cup Cooked Quinoa (93g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Peel and devein if necessary.

  • 2

    In a small bowl, mix the lemon juice, minced garlic, olive oil, salt, and black pepper.

  • 3

    Toss the shrimp in the lemon garlic mixture to coat evenly and let marinate for 10 minutes.

  • 4

    In a skillet over medium heat, add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque.

  • 5

    In a separate pan, lightly sauté the fresh spinach just until it wilts, about 1-2 minutes.

  • 6

    If not pre-cooked, prepare the quinoa according to package instructions.

  • 7

    Plate the quinoa as a base, then layer with sautéed spinach, and top with the lemon garlic shrimp.

  • 8

    Drizzle any remaining pan juices over the top and serve immediately.