YOUR SOLIN GENERATED RECIPE
Pan-Seared Lemon Garlic Shrimp with Fresh Parsley
Enjoy a bright and zesty shrimp dish infused with lemon and garlic, finished with a sprinkle of fresh parsley for a burst of color and flavor. This light yet satisfying meal is pan-seared to perfection and served over a bed of fluffy quinoa, making it a balanced option for any time of the day.
INGREDIENTS
6 oz Shrimp (peeled and deveined)
1 tsp Extra Virgin Olive Oil
2 Garlic Cloves
2 tbsp Lemon Juice
2 tbsp Fresh Parsley, chopped
1/2 cup Cooked Quinoa
Salt and Black Pepper to taste
PREPARATION
Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Heat a teaspoon of extra virgin olive oil in a skillet over medium-high heat.
Add the shrimp to the pan and cook for about 2 minutes on each side until they turn pink and opaque.
While the shrimp cook, mince the garlic cloves and chop the fresh parsley.
In the last minute of cooking, add the minced garlic to the skillet, stirring to combine and infuse the shrimp with garlic flavor without burning the garlic.
Drizzle in the lemon juice and sprinkle the chopped parsley over the shrimp, tossing gently to coat.
Serve the shrimp over a bed of cooked quinoa for a balanced meal.