Name: Grilled Lemon Herb Shrimp Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Raw Shrimp; 1 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 5-6 spears Asparagus; 2 tsp Olive Oil; 2 cups Mixed Greens; 1 tbsp Lemon Juice; 1 clove Garlic

Grilled Lemon Herb Shrimp Salad 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

Grilled Lemon Herb Shrimp Salad with Roasted Vegetables

Char-grilled shrimp and roasted seasonal vegetables tossed with fresh herbs and a bright lemon vinaigrette, finished with a pinch of flaky sea salt.

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NUTRITION

Protein

42.0g

Fat

11.1g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Raw Shrimp

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

5-6 spears Asparagus

2 tsp Olive Oil

2 cups Mixed Greens

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and heat a grill pan over medium-high heat.
2
Toss the sliced zucchini, bell peppers, and asparagus with one teaspoon of olive oil and a pinch of salt.
3
Spread the vegetables on a baking sheet and roast for 15 minutes until tender and slightly caramelized.
4
In a small bowl, marinate the shrimp with minced garlic, lemon zest, and dried oregano.
5
Grill the shrimp for 2-3 minutes per side until they are pink, opaque, and have light char marks.
6
Whisk the remaining teaspoon of olive oil with the lemon juice to create a light vinaigrette.
7
Place the mixed greens in a large bowl and top with the roasted vegetables and grilled shrimp.
8
Drizzle the lemon vinaigrette over the salad and finish with a sprinkle of flaky sea salt.