Name: Zesty Garlic Shrimp with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 1.5 cup asparagus; 1 tbsp extra virgin olive oil; 2 clove garlic; 1 tbsp lemon juice; 0.5 cup cooked quinoa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tsp lemon zest

Zesty 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 Garlic Shrimp with Roasted Asparagus

Pan-seared jumbo shrimp and oven-roasted asparagus spears are tossed in a vibrant lemon-garlic sauce for a meal that feels bright and refreshing.

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NUTRITION

Protein

58.1g

Fat

18.6g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

1.5 cup asparagus

1 tbsp extra virgin olive oil

2 clove garlic

1 tbsp lemon juice

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and a pinch of the sea salt and black pepper, then roast for 12-15 minutes until tender.
3
While the asparagus roasts, heat the remaining olive oil in a large skillet over medium-high heat.
4
Add the shrimp, minced garlic, and red pepper flakes to the skillet and sauté for 2-3 minutes per side until the shrimp are pink and opaque.
5
Stir the cooked quinoa, lemon juice, lemon zest, and the remaining salt and pepper into the skillet, tossing for 1 minute until heated through.
6
Divide the roasted asparagus between plates and top with the zesty garlic shrimp and quinoa mixture before serving.