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 Raw shrimp; 1 medium Russet potato; 1 cup Cremini mushrooms; 0.25 cup Yellow onion; 1 clove Garlic; 0 tsp Unsalted butter; 0 tsp Olive oil; 2 tbsp Nonfat plain Greek yogurt; 1 tbsp Skim milk; 1 tbsp Fresh lemon juice; 1 tsp Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 earthy mushrooms served over golden roasted potatoes with a bright, zesty lemon-thyme yogurt drizzle.

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NUTRITION

Protein

57.9g

Fat

3.9g

Carbs

64.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

1 medium Russet potato

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0 tsp Unsalted butter

0 tsp Olive oil

2 tbsp Nonfat plain Greek yogurt

1 tbsp Skim milk

1 tbsp Fresh lemon juice

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and toss cubed potatoes with olive oil and a pinch of salt.
2
Roast potatoes on a sheet pan for 25 minutes until the edges are crispy and golden.
3
In a large skillet, melt butter over medium heat and sauté onions and mushrooms until softened.
4
Stir in shrimp, garlic, half the thyme, salt, and pepper, cooking until shrimp are pink and opaque.
5
Whisk yogurt, milk, lemon juice, and remaining thyme in a small bowl to create a bright sauce.
6
Serve the shrimp and mushrooms over the roasted potatoes and finish with a drizzle of the lemon-thyme sauce.