Name: Tangy Sauteed Shrimp Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Shrimp; 0.5 cup Cooked quinoa; 0.5 cup Canned black beans; 1 tbsp Lime juice; 1 tbsp Fresh cilantro; 1 clove Garlic; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Tangy Sauteed Shrimp Quinoa Bowl

Sautéed shrimp and black beans served over fluffy quinoa with a bright lime-cilantro vinaigrette that adds a refreshing citrus snap to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

77.5g

Fat

12.8g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Shrimp

0.5 cup Cooked quinoa

0.5 cup Canned black beans

1 tbsp Lime juice

1 tbsp Fresh cilantro

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and drain the canned black beans thoroughly.
2
In a small bowl, whisk together the lime juice, minced garlic, and half of the olive oil to create a tangy vinaigrette.
3
Pat the shrimp dry and season evenly with ground cumin, smoked paprika, sea salt, and black pepper.
4
Heat the remaining olive oil in a large skillet over medium-high heat.
5
Add the shrimp to the skillet and sauté for 2 to 3 minutes per side until they are pink and opaque.
6
Place the warm cooked quinoa and black beans in a large bowl and toss gently to combine.
7
Arrange the sautéed shrimp over the quinoa base and drizzle the prepared lime vinaigrette over the top.
8
Garnish with fresh cilantro and serve immediately while hot.