Name: Zesty Garlic-Herb Roasted Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.5 cup cooked quinoa; 1 cup asparagus; 0.5 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 2 cloves garlic; 1 tbsp fresh parsley; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.5 tsp lemon zest

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

YOUR SOLIN GENERATED RECIPE

Zesty Garlic-Herb Roasted Shrimp

Roasted succulent shrimp and asparagus seasoned with garlic and herbs, served over fluffy quinoa with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.5g

Fat

12.4g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

0.5 cup cooked quinoa

1 cup asparagus

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the raw shrimp, trimmed asparagus, and cherry tomatoes.
3
Drizzle with olive oil and add the minced garlic, dried oregano, sea salt, and black pepper, tossing well to ensure everything is evenly coated.
4
Spread the mixture in a single layer on the prepared baking sheet, ensuring the shrimp are not overcrowded.
5
Roast for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.
6
Remove from the oven and immediately finish with a drizzle of lemon juice, lemon zest, and fresh chopped parsley.
7
Portion the warm cooked quinoa into a bowl and top with the roasted shrimp and vegetable mixture.