Garlic Shrimp with Roasted Vegetables and Quinoa

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

Garlic Shrimp with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Vegetables and Quinoa

Tender garlic-infused shrimp sautéed to perfection and served over a bed of fluffy quinoa with vibrant, oven-roasted zucchini and peppers.

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NUTRITION

553kcal
Protein
53.6g
Fat
19.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

0.25 cup dry quinoa

0.5 cup water

1 cup zucchini

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

  • 3

    Place the vegetables on the baking sheet, drizzle with 0.5 tablespoon of olive oil, and season with the dried oregano and a pinch of salt and pepper.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, rinse the quinoa under cold water and place it in a small saucepan with 0.5 cup of water and a pinch of salt.

  • 6

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 7

    Mince the garlic cloves and peel and devein the shrimp if necessary.

  • 8

    Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat.

  • 9

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the shrimp in a single layer.

  • 10

    Cook the shrimp for 2 to 3 minutes per side until they are pink and opaque, then stir in the lemon juice and remove from heat.

  • 11

    Fluff the quinoa with a fork and serve it in a bowl topped with the roasted vegetables and garlic shrimp.

Garlic Shrimp with Roasted Vegetables and Quinoa

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

Garlic Shrimp with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Vegetables and Quinoa

Tender garlic-infused shrimp sautéed to perfection and served over a bed of fluffy quinoa with vibrant, oven-roasted zucchini and peppers.

NUTRITION

553kcal
Protein
53.6g
Fat
19.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

8 oz raw shrimp

0.25 cup dry quinoa

0.5 cup water

1 cup zucchini

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

  • 3

    Place the vegetables on the baking sheet, drizzle with 0.5 tablespoon of olive oil, and season with the dried oregano and a pinch of salt and pepper.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, rinse the quinoa under cold water and place it in a small saucepan with 0.5 cup of water and a pinch of salt.

  • 6

    Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 7

    Mince the garlic cloves and peel and devein the shrimp if necessary.

  • 8

    Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat.

  • 9

    Add the minced garlic and sauté for 30 seconds until fragrant, then add the shrimp in a single layer.

  • 10

    Cook the shrimp for 2 to 3 minutes per side until they are pink and opaque, then stir in the lemon juice and remove from heat.

  • 11

    Fluff the quinoa with a fork and serve it in a bowl topped with the roasted vegetables and garlic shrimp.