Crispy Shrimp and Quinoa Salad Bowl

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

Crispy Shrimp and Quinoa Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Salad Bowl

A vibrant, nutritious bowl featuring crispy air-fried shrimp atop a light bed of quinoa, whole wheat pasta, and fresh mixed greens with cherry tomatoes and cucumber. Finished with a zesty lemon dressing, this meal offers a delightful crunch and refreshing balance perfect for a satisfying lunch.

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NUTRITION

349kcal
Protein
41.8g
Fat
6.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (peeled and deveined)

1/4 cup cooked Quinoa

1/4 cup cooked Whole Wheat Pasta

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tbsp Panko Breadcrumbs

1 tbsp Whole Wheat Flour

1 spray Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the air fryer to 400°F (or alternatively heat a non-stick skillet over medium heat).

  • 2

    In a shallow dish, mix the whole wheat flour, panko breadcrumbs, a pinch of salt, and pepper.

  • 3

    Pat the shrimp dry and lightly coat them in the flour-breadcrumb mixture.

  • 4

    Lightly spray the shrimp with olive oil spray.

  • 5

    Air fry the shrimp for 6-8 minutes, or sauté in the skillet for 3-4 minutes per side until they are crispy and opaque.

  • 6

    While the shrimp cooks, combine cooked quinoa and cooked whole wheat pasta in a bowl.

  • 7

    Add the mixed greens, cherry tomatoes, and cucumber to the bowl.

  • 8

    Drizzle lemon juice over the salad, and season with salt and pepper to taste. Toss gently to combine.

  • 9

    Top the salad bowl with the crispy shrimp and serve immediately.

Crispy Shrimp and Quinoa Salad Bowl

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

Crispy Shrimp and Quinoa Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Shrimp and Quinoa Salad Bowl

A vibrant, nutritious bowl featuring crispy air-fried shrimp atop a light bed of quinoa, whole wheat pasta, and fresh mixed greens with cherry tomatoes and cucumber. Finished with a zesty lemon dressing, this meal offers a delightful crunch and refreshing balance perfect for a satisfying lunch.

NUTRITION

349kcal
Protein
41.8g
Fat
6.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp (peeled and deveined)

1/4 cup cooked Quinoa

1/4 cup cooked Whole Wheat Pasta

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1 tbsp Panko Breadcrumbs

1 tbsp Whole Wheat Flour

1 spray Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the air fryer to 400°F (or alternatively heat a non-stick skillet over medium heat).

  • 2

    In a shallow dish, mix the whole wheat flour, panko breadcrumbs, a pinch of salt, and pepper.

  • 3

    Pat the shrimp dry and lightly coat them in the flour-breadcrumb mixture.

  • 4

    Lightly spray the shrimp with olive oil spray.

  • 5

    Air fry the shrimp for 6-8 minutes, or sauté in the skillet for 3-4 minutes per side until they are crispy and opaque.

  • 6

    While the shrimp cooks, combine cooked quinoa and cooked whole wheat pasta in a bowl.

  • 7

    Add the mixed greens, cherry tomatoes, and cucumber to the bowl.

  • 8

    Drizzle lemon juice over the salad, and season with salt and pepper to taste. Toss gently to combine.

  • 9

    Top the salad bowl with the crispy shrimp and serve immediately.