Name: Grilled Lemon-Garlic Shrimp Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Large Shrimp (peeled and deveined); 1/2 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 tsp Extra Virgin Olive Oil; 2 cloves Garlic (minced); 1 tbsp Fresh Lemon Juice

Grilled Lemon-Garlic Shrimp Bowl with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp Bowl with Quinoa and Roasted Broccoli

Lemon-garlic shrimp and broccoli roasted until tender, served over fluffy quinoa and finished with a pinch of toasted red pepper flakes.

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NUTRITION

Protein

42.5g

Fat

11.9g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Large Shrimp (peeled and deveined)

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, whisk together the remaining teaspoon of olive oil, minced garlic, and lemon juice in a medium bowl.
5
Add the shrimp to the lemon-garlic mixture and toss to coat, letting it marinate for about 5 minutes.
6
Heat a grill pan or non-stick skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and opaque.
7
Place the warm cooked quinoa in a bowl and top with the roasted broccoli and grilled shrimp.
8
Garnish with a pinch of red pepper flakes and an extra squeeze of lemon if desired.