YOUR SOLIN GENERATED RECIPE
Pan-Seared Shrimp with Roasted Vegetables
Savor tender, perfectly pan-seared shrimp paired with a medley of roasted bell peppers and zucchini, accented by crispy bacon and finished with a garnish of fresh avocado. A delicate balance of savory and subtly sweet roasted vegetables delivers an appealing dinner that’s both satisfying and nutritionally balanced.
INGREDIENTS
7 ounces Shrimp (peeled and deveined)
2 slices Bacon
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/4 portion Avocado
1 spray Olive Oil Cooking Spray
1 tablespoon Honey Balsamic Drizzle
PREPARATION
Preheat the oven to 425°F.
On a baking sheet, arrange the chopped red bell pepper and sliced zucchini. Lightly coat with olive oil cooking spray and season with salt and pepper.
Roast the vegetables in the preheated oven for about 15-18 minutes, until they are tender and lightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Add the bacon slices and cook until crispy, then remove and set aside on paper towels.
In the same skillet, add the shrimp. Sear the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Season with a pinch of salt and pepper.
Drain any excess fat from the pan if needed. Crumble the cooked bacon over the shrimp.
Plate the pan-seared shrimp and roasted vegetables together. Drizzle the honey balsamic drizzle over the vegetables for a subtle sweet accent.
Garnish with sliced avocado on top and serve immediately.