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.

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

Enjoy a vibrant and flavorful dish featuring succulent shrimp seared to perfection and tossed with a medley of roasted vegetables. The bright sweetness of the chili sauce complements the natural flavors of the shrimp and veggies, creating a dish that's both light and satisfying.

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NUTRITION

315kcal
Protein
37.2g
Fat
6.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp Fillets

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Sweet Chili Sauce

1 clove Garlic (minced)

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Add the minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and sear for about 2-3 minutes on each side until pink and cooked through.

  • 5

    While the shrimp cooks, prepare the vegetables by tossing the red bell pepper, zucchini, and snap peas with a pinch of salt and a drizzle of olive oil.

  • 6

    Roast the vegetables in a preheated 400°F oven for about 10 minutes, or until tender-crisp.

  • 7

    Once the shrimp are done, drizzle the sweet chili sauce over them in the skillet, tossing to coat evenly.

  • 8

    Plate the shrimp alongside the roasted vegetables and serve immediately.

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.

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Chili Shrimp with Roasted Vegetables

Enjoy a vibrant and flavorful dish featuring succulent shrimp seared to perfection and tossed with a medley of roasted vegetables. The bright sweetness of the chili sauce complements the natural flavors of the shrimp and veggies, creating a dish that's both light and satisfying.

NUTRITION

315kcal
Protein
37.2g
Fat
6.5g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp Fillets

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Sweet Chili Sauce

1 clove Garlic (minced)

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Preheat a skillet over medium-high heat and add the olive oil.

  • 3

    Add the minced garlic and sauté for 30 seconds until fragrant.

  • 4

    Add the shrimp to the skillet and sear for about 2-3 minutes on each side until pink and cooked through.

  • 5

    While the shrimp cooks, prepare the vegetables by tossing the red bell pepper, zucchini, and snap peas with a pinch of salt and a drizzle of olive oil.

  • 6

    Roast the vegetables in a preheated 400°F oven for about 10 minutes, or until tender-crisp.

  • 7

    Once the shrimp are done, drizzle the sweet chili sauce over them in the skillet, tossing to coat evenly.

  • 8

    Plate the shrimp alongside the roasted vegetables and serve immediately.