Name: Garlic Shrimp and Roasted Vegetable Plate with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Large Shrimp, peeled and deveined; 1/2 cup cooked Brown Rice; 1 cup Zucchini, sliced into half-moons; 1/2 cup Red Bell Pepper, chopped; 1 tablespoon Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1/2 Lemon, juiced; Pinch of sea salt and black pepper

Garlic Shrimp and Roasted Vegetable Plate with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp and Roasted Vegetable Plate with Brown Rice

Sautéed shrimp and roasted seasonal vegetables served over nutty brown rice, finished with a squeeze of fresh lemon and aromatic toasted garlic.

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NUTRITION

Protein

45.6g

Fat

17g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Large Shrimp, peeled and deveined

1/2 cup cooked Brown Rice

1 cup Zucchini, sliced into half-moons

1/2 cup Red Bell Pepper, chopped

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 Lemon, juiced

Pinch of sea salt and black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini and red bell pepper with half of the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
4
While vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.
5
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant and golden.
6
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
7
Remove the skillet from heat and stir in the fresh lemon juice.
8
Warm the pre-cooked brown rice if necessary.
9
Plate the roasted vegetables and garlic shrimp alongside the brown rice and serve immediately.