Name: Lemon-Thyme Shrimp with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1 medium Russet potato; 1 tsp Olive oil; 0.5 tbsp Grass-fed butter; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh lemon juice; 1 tsp Fresh thyme leaves; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

Lemon-Thyme Shrimp with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Lemon-Thyme Shrimp with Roasted Potatoes

Pan-seared shrimp and crispy roasted potatoes tossed in a bright lemon-thyme butter sauce with a dollop of zesty Greek yogurt.

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NUTRITION

Protein

55.5g

Fat

16.9g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 medium Russet potato

1 tsp Olive oil

0.5 tbsp Grass-fed butter

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Fresh thyme leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Dice the russet potato into half-inch cubes and toss them on the baking sheet with olive oil, half the sea salt, and half the garlic powder.
3
Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
4
While potatoes roast, pat the shrimp dry with a paper towel and season with the remaining salt, garlic powder, and black pepper.
5
Heat a large skillet over medium-high heat and add the grass-fed butter until melted and bubbling.
6
Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.
7
Turn off the heat and stir in the fresh lemon juice and thyme leaves, tossing the shrimp to coat in the herb butter.
8
Plate the roasted potatoes and top with the lemon-thyme shrimp, serving with a dollop of Greek yogurt on the side for a tangy finish.