Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

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

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

Lightly charred shrimp and tender asparagus spears tossed in a zesty lemon-dijon dressing with a sprinkle of fresh, peppery parsley.

Try 7 days free, then $12.99 / mo.

NUTRITION

206kcal
Protein
40.2g
Fat
0.8g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

180g raw Shrimp, peeled and deveined

100g fresh Asparagus spears, trimmed

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Lightly season the shrimp and asparagus spears with sea salt, black pepper, and a touch of garlic powder.

  • 3

    Place the asparagus on the grill and cook for 3 to 4 minutes, turning occasionally until tender-crisp and lightly charred.

  • 4

    Add the shrimp to the grill and cook for approximately 2 minutes per side until they are pink and opaque.

  • 5

    In a small mixing bowl, whisk together the lemon juice and Dijon mustard to create a clean vinaigrette.

  • 6

    Arrange the grilled asparagus and shrimp on a plate, drizzle with the lemon-dijon dressing, and finish with a garnish of fresh chopped parsley.

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

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

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

Lightly charred shrimp and tender asparagus spears tossed in a zesty lemon-dijon dressing with a sprinkle of fresh, peppery parsley.

NUTRITION

206kcal
Protein
40.2g
Fat
0.8g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

180g raw Shrimp, peeled and deveined

100g fresh Asparagus spears, trimmed

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Preheat a grill pan or outdoor grill to medium-high heat.

  • 2

    Lightly season the shrimp and asparagus spears with sea salt, black pepper, and a touch of garlic powder.

  • 3

    Place the asparagus on the grill and cook for 3 to 4 minutes, turning occasionally until tender-crisp and lightly charred.

  • 4

    Add the shrimp to the grill and cook for approximately 2 minutes per side until they are pink and opaque.

  • 5

    In a small mixing bowl, whisk together the lemon juice and Dijon mustard to create a clean vinaigrette.

  • 6

    Arrange the grilled asparagus and shrimp on a plate, drizzle with the lemon-dijon dressing, and finish with a garnish of fresh chopped parsley.