Name: Garlic Shrimp with Roasted Tomatoes and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Large Shrimp; 1 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 cup Cherry Tomatoes; 1 tablespoon Extra Virgin Olive Oil; 3 cloves Garlic

Garlic Shrimp with Roasted Tomatoes and Spinach

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 Roasted Tomatoes and Spinach

Sautéed garlic shrimp and blistered cherry tomatoes served over a bed of fluffy quinoa and wilted spinach, finished with a squeeze of bright lemon.

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NUTRITION

Protein

40.2g

Fat

18.3g

Carbs

50.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Large Shrimp

1 cup Cooked Quinoa

2 cups Fresh Spinach

1 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

3 cloves Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cherry tomatoes with a teaspoon of the olive oil and roast for 12-15 minutes until they are soft and blistered.
3
While the tomatoes roast, cook the quinoa according to the package instructions until fluffy.
4
In a large skillet over medium heat, add the remaining olive oil and the minced garlic, sautéing for 1 minute until fragrant.
5
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
6
Add the fresh spinach to the skillet and toss gently with the shrimp and garlic until the leaves are just wilted.
7
Stir in the roasted tomatoes and the cooked quinoa, mixing well to combine all flavors.
8
Season with a pinch of sea salt, black pepper, and a squeeze of fresh lemon juice before serving.