Seared Shrimp and Lobster with Roasted Vegetables

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

Seared Shrimp and Lobster with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Lobster with Roasted Vegetables

Succulent shrimp and lobster tail seared in garlic ghee, served over a bed of oven-roasted asparagus and bell peppers with a squeeze of zesty lemon.

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NUTRITION

425kcal
Protein
46g
Fat
22.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Shrimp, peeled and deveined

3 ounces Lobster Tail meat, chopped

1 cup Asparagus, trimmed

1 cup Red Bell Pepper, sliced

1 tablespoon Extra Virgin Olive Oil

1.5 teaspoons Ghee

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the asparagus and sliced bell peppers with the olive oil, a pinch of sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the shrimp and lobster meat dry with paper towels and season lightly with salt.

  • 5

    Melt the ghee in a large skillet over medium-high heat.

  • 6

    Add the lobster meat to the skillet and sear for 2 minutes per side until just opaque.

  • 7

    Add the shrimp and minced garlic to the skillet, cooking for another 2-3 minutes until the shrimp are pink and curled.

  • 8

    Remove the skillet from heat and stir in the fresh lemon juice to deglaze the pan.

  • 9

    Plate the roasted vegetables and top with the buttery seared seafood for a bright, satisfying finish.

Seared Shrimp and Lobster with Roasted Vegetables

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

Seared Shrimp and Lobster with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Lobster with Roasted Vegetables

Succulent shrimp and lobster tail seared in garlic ghee, served over a bed of oven-roasted asparagus and bell peppers with a squeeze of zesty lemon.

NUTRITION

425kcal
Protein
46g
Fat
22.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Shrimp, peeled and deveined

3 ounces Lobster Tail meat, chopped

1 cup Asparagus, trimmed

1 cup Red Bell Pepper, sliced

1 tablespoon Extra Virgin Olive Oil

1.5 teaspoons Ghee

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the asparagus and sliced bell peppers with the olive oil, a pinch of sea salt, and cracked black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the shrimp and lobster meat dry with paper towels and season lightly with salt.

  • 5

    Melt the ghee in a large skillet over medium-high heat.

  • 6

    Add the lobster meat to the skillet and sear for 2 minutes per side until just opaque.

  • 7

    Add the shrimp and minced garlic to the skillet, cooking for another 2-3 minutes until the shrimp are pink and curled.

  • 8

    Remove the skillet from heat and stir in the fresh lemon juice to deglaze the pan.

  • 9

    Plate the roasted vegetables and top with the buttery seared seafood for a bright, satisfying finish.