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

Zesty Lemon-Garlic Shrimp with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Garlic Shrimp with Roasted Asparagus

Succulent shrimp and crisp asparagus roasted with a bright lemon-garlic infusion for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

57.8g

Fat

19.4g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

2 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes.
3
Place the trimmed asparagus on one side of the sheet pan and the raw shrimp on the other side.
4
Drizzle the lemon-garlic mixture over both the shrimp and asparagus, tossing gently to ensure everything is evenly coated.
5
Roast in the oven for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.
6
Serve the roasted shrimp and asparagus over a bed of warm cooked quinoa and garnish with fresh chopped parsley.