Name: Garlic Shrimp with Quinoa and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.25 cup quinoa; 1 cup asparagus; 0.5 tbsp olive oil; 2 cloves garlic; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Quinoa and Asparagus

Sautéed shrimp and tender asparagus tossed in a vibrant garlic-lemon sauce and served over a bed of fluffy, protein-rich quinoa.

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NUTRITION

Protein

56.4g

Fat

12.4g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 cup quinoa

1 cup asparagus

0.5 tbsp olive oil

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh parsley

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PREPARATION

1
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy.
2
While quinoa cooks, trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the asparagus to the skillet and sauté for 3-4 minutes until tender-crisp and bright green.
5
Add the shrimp and minced garlic to the skillet, seasoning with sea salt, black pepper, and red pepper flakes.
6
Sauté the shrimp for 2-3 minutes per side until they are opaque and pink.
7
Remove the skillet from heat and stir in the fresh lemon juice and chopped parsley.
8
Fluff the cooked quinoa with a fork and serve the garlic shrimp and asparagus mixture directly over the top.