Name: Zesty Garlic Shrimp with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Raw shrimp; 1.5 cups Asparagus spears; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 0.25 cup Cooked white quinoa

Zesty Garlic Shrimp with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Garlic Shrimp with Roasted Asparagus

Succulent shrimp sautéed with pungent garlic and bright lemon zest, served over a bed of fluffy quinoa alongside crisp-tender roasted asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.9g

Fat

17.0g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

0.25 cup Cooked white quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.
3
Roast the asparagus for 10 to 12 minutes until tender but still maintaining a slight snap.
4
While the asparagus roasts, heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat.
5
Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant.
6
Add the shrimp to the pan in a single layer and cook for 2 minutes per side until they turn pink and opaque.
7
Stir in the lemon juice, lemon zest, cooked quinoa, and the remaining salt and pepper, tossing for 1 minute to incorporate all flavors.
8
Plate the zesty garlic shrimp and quinoa mixture alongside the roasted asparagus spears and serve immediately.