Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

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

Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

Grilled shrimp marinated in lemon and garlic, served over fluffy quinoa and spinach with a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

453kcal
Protein
46.3g
Fat
17.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Raw Shrimp

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk half of the olive oil with the minced garlic and half of the lemon juice in a small bowl.

  • 2

    Toss the raw shrimp in the garlic-lemon mixture and let marinate for about 10 minutes.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 4

    In a large mixing bowl, combine the cooked quinoa and fresh baby spinach.

  • 5

    Drizzle the remaining olive oil and lemon juice over the quinoa and spinach, tossing well to wilt the spinach slightly.

  • 6

    Place the grilled shrimp on top of the quinoa salad and serve immediately while warm.

Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

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

Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp with Quinoa and Spinach Salad

Grilled shrimp marinated in lemon and garlic, served over fluffy quinoa and spinach with a bright, citrusy finish.

NUTRITION

453kcal
Protein
46.3g
Fat
17.3g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Raw Shrimp

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

PREPARATION

  • 1

    Whisk half of the olive oil with the minced garlic and half of the lemon juice in a small bowl.

  • 2

    Toss the raw shrimp in the garlic-lemon mixture and let marinate for about 10 minutes.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 4

    In a large mixing bowl, combine the cooked quinoa and fresh baby spinach.

  • 5

    Drizzle the remaining olive oil and lemon juice over the quinoa and spinach, tossing well to wilt the spinach slightly.

  • 6

    Place the grilled shrimp on top of the quinoa salad and serve immediately while warm.