Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

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

Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

Succulent shrimp and tender asparagus spears grilled with a bright lemon-garlic marinade, served over a bed of fluffy quinoa with a hint of smoky charred flavor.

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NUTRITION

427kcal
Protein
64g
Fat
7.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

10 oz Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    In a small bowl, whisk together the olive oil, minced garlic, and lemon juice with a pinch of sea salt and cracked black pepper.

  • 2

    Place the shrimp and trimmed asparagus in a shallow dish and toss with two-thirds of the lemon-garlic mixture.

  • 3

    Preheat a grill or cast-iron grill pan over medium-high heat.

  • 4

    Thread the shrimp onto skewers or place directly on the grill, cooking for 2-3 minutes per side until pink and opaque.

  • 5

    Place the asparagus on the grill alongside the shrimp, cooking for 4-5 minutes while turning occasionally until tender-crisp and lightly charred.

  • 6

    While the proteins and greens cook, warm the pre-cooked quinoa in a small pan or microwave.

  • 7

    Stir the remaining lemon-garlic dressing into the warm quinoa to infuse it with flavor.

  • 8

    Serve the grilled shrimp and asparagus over the bed of quinoa, garnishing with fresh parsley or lemon zest if desired.

Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

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

Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp with Lemon-Garlic Asparagus and Quinoa

Succulent shrimp and tender asparagus spears grilled with a bright lemon-garlic marinade, served over a bed of fluffy quinoa with a hint of smoky charred flavor.

NUTRITION

427kcal
Protein
64g
Fat
7.9g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

10 oz Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1 cup Asparagus spears, trimmed

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    In a small bowl, whisk together the olive oil, minced garlic, and lemon juice with a pinch of sea salt and cracked black pepper.

  • 2

    Place the shrimp and trimmed asparagus in a shallow dish and toss with two-thirds of the lemon-garlic mixture.

  • 3

    Preheat a grill or cast-iron grill pan over medium-high heat.

  • 4

    Thread the shrimp onto skewers or place directly on the grill, cooking for 2-3 minutes per side until pink and opaque.

  • 5

    Place the asparagus on the grill alongside the shrimp, cooking for 4-5 minutes while turning occasionally until tender-crisp and lightly charred.

  • 6

    While the proteins and greens cook, warm the pre-cooked quinoa in a small pan or microwave.

  • 7

    Stir the remaining lemon-garlic dressing into the warm quinoa to infuse it with flavor.

  • 8

    Serve the grilled shrimp and asparagus over the bed of quinoa, garnishing with fresh parsley or lemon zest if desired.