Name: Seared Shrimp with Roasted Cauliflower and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Large Shrimp; 0.5 cup Cooked Quinoa; 1.5 cups Cauliflower Florets; 0.25 cup Plain Non-fat Greek Yogurt; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic; 1 tablespoon Fresh Lemon Juice; 0.5 teaspoon Smoked Paprika

Seared Shrimp with Roasted Cauliflower and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Roasted Cauliflower and Quinoa

Pan-seared shrimp served over fluffy quinoa and roasted cauliflower, topped with a zesty lemon-garlic yogurt sauce for a creamy finish.

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NUTRITION

Protein

56.1g

Fat

9.5g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Large Shrimp

0.5 cup Cooked Quinoa

1.5 cups Cauliflower Florets

0.25 cup Plain Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cauliflower florets with half of the olive oil and a pinch of smoked paprika, then roast for 20 minutes until tender.
3
While the cauliflower roasts, prepare the quinoa according to package instructions if not already cooked.
4
In a small bowl, whisk together the Greek yogurt, minced garlic, lemon juice, and remaining smoked paprika to create the sauce.
5
Heat the remaining olive oil in a skillet over medium-high heat.
6
Season the shrimp with salt and pepper, then sear for 2-3 minutes per side until pink and opaque.
7
Assemble the bowl by layering the quinoa and roasted cauliflower, topping with the seared shrimp.
8
Drizzle the lemon-garlic yogurt sauce over the top before serving.