Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

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

Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

Tender shrimp and garden vegetables charred on the grill, tossed in a bright lemon vinaigrette for a refreshing finish.

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NUTRITION

231kcal
Protein
31.7g
Fat
6.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Raw Shrimp

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

5 Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill or a heavy grill pan over medium-high heat.

  • 2

    In a medium bowl, toss the shrimp, sliced zucchini, chopped bell pepper, and asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Place the shrimp and vegetables onto the grill, cooking the shrimp for about 2-3 minutes per side until they are opaque and pink.

  • 4

    Grill the vegetables until they are tender and show distinct char marks, approximately 4-5 minutes.

  • 5

    In a small bowl, whisk together the remaining olive oil and the fresh lemon juice to create a light vinaigrette.

  • 6

    Remove everything from the grill, place into a serving bowl, and drizzle with the lemon vinaigrette before tossing gently to coat.

Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

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

Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Vegetable Shrimp Salad with Lemon Vinaigrette

Tender shrimp and garden vegetables charred on the grill, tossed in a bright lemon vinaigrette for a refreshing finish.

NUTRITION

231kcal
Protein
31.7g
Fat
6.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Raw Shrimp

1 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

5 Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill or a heavy grill pan over medium-high heat.

  • 2

    In a medium bowl, toss the shrimp, sliced zucchini, chopped bell pepper, and asparagus with half of the olive oil and a pinch of sea salt.

  • 3

    Place the shrimp and vegetables onto the grill, cooking the shrimp for about 2-3 minutes per side until they are opaque and pink.

  • 4

    Grill the vegetables until they are tender and show distinct char marks, approximately 4-5 minutes.

  • 5

    In a small bowl, whisk together the remaining olive oil and the fresh lemon juice to create a light vinaigrette.

  • 6

    Remove everything from the grill, place into a serving bowl, and drizzle with the lemon vinaigrette before tossing gently to coat.