Name: Seared Shrimp Grain Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Raw Shrimp; 1/2 cup Cooked Quinoa; 1/2 cup Sliced Zucchini; 1/2 cup Sliced Red Bell Pepper; 1 teaspoon Olive Oil; 1 clove Garlic, minced; 1 tablespoon Fresh Lemon Juice

Seared Shrimp Grain Bowl with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp Grain Bowl with Quinoa and Roasted Vegetables

Pan-seared shrimp served over fluffy quinoa with roasted zucchini and bell peppers, finished with a squeeze of fresh lemon and fragrant toasted garlic.

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NUTRITION

Protein

37.5g

Fat

8.2g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Raw Shrimp

1/2 cup Cooked Quinoa

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly charred.
4
While the vegetables roast, pat the shrimp dry with a paper towel and season with minced garlic, salt, and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Add the shrimp to the skillet and sear for 2 minutes per side until they are pink, opaque, and have a slight golden crust.
7
Place the warm cooked quinoa in a bowl and top with the roasted vegetables and seared shrimp.
8
Drizzle the entire bowl with fresh lemon juice and garnish with fresh herbs if desired.