Name: Grilled Shrimp Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces raw shrimp, peeled and deveined; 1/2 cup cooked quinoa; 1.5 cups broccoli florets; 2 teaspoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 clove garlic, minced

Grilled 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 Shrimp Bowl with Quinoa and Roasted Broccoli

Lemon-marinated shrimp grilled until tender and served over fluffy quinoa with charred roasted broccoli.

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NUTRITION

Protein

42.4g

Fat

12.9g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw shrimp, peeled and deveined

1/2 cup cooked quinoa

1.5 cups broccoli florets

2 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt and pepper.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic.
5
Toss the shrimp in the lemon-garlic marinade and let sit for 5-10 minutes.
6
Heat a grill pan or outdoor grill to medium-high heat.
7
Grill the shrimp for 2-3 minutes per side until they are pink and opaque.
8
Warm the pre-cooked quinoa and place it in the bottom of a serving bowl.
9
Top the quinoa with the roasted broccoli and grilled shrimp, finishing with an extra squeeze of lemon if desired.