Name: Pan-Seared Sweet Chili Shrimp with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp (cooked); 1/2 cup red bell pepper, chopped; 1/2 cup zucchini, sliced; 1/4 cup red onion, sliced; 1 tbsp olive oil; 1 tbsp sweet chili sauce; 1 tsp garlic powder; Salt and pepper to taste

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

Savor the vibrant flavors of plump, sweet chili-glazed shrimp paired with a colorful medley of roasted vegetables. This dish is a delightful balance of succulent seafood and tender, caramelized veggies, all lightly drizzled with olive oil and finished with a hint of garlic and pepper.

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NUTRITION

Protein

32.6g

Fat

15.6g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1/2 cup red bell pepper, chopped

1/2 cup zucchini, sliced

1/4 cup red onion, sliced

1 tbsp olive oil

1 tbsp sweet chili sauce

1 tsp garlic powder

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Toss the chopped red bell pepper, zucchini, and red onion in olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.
3
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.
4
While the vegetables are roasting, pat the shrimp dry and season lightly with salt and pepper.
5
Heat a non-stick skillet on medium-high heat. Add a drizzle of olive oil and sear the shrimp for about 2 minutes on each side until they turn pink and slightly charred.
6
During the last minute of cooking, drizzle sweet chili sauce over the shrimp, stirring gently to coat evenly.
7
Plate the roasted vegetables and top with the sweet chili shrimp. Serve immediately and enjoy the blend of spicy, sweet, and savory flavors.