Name: Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces raw large Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.75 teaspoons Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice; 1 clove Garlic, minced; 1/2 teaspoon dried Oregano; Salt and black pepper to taste

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Shrimp Bowl with Quinoa and Roasted Broccoli

Lemon-marinated shrimp grilled until tender and served over fluffy quinoa with charred roasted broccoli, finished with a drizzle of zesty herb oil.

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NUTRITION

Protein

42.9g

Fat

12.6g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw large Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.75 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 clove Garlic, minced

1/2 teaspoon dried Oregano

Salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a grill or grill pan over medium-high heat.
2
Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until the edges are charred.
3
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and oregano.
4
Toss the shrimp in half of the lemon-herb mixture and let marinate for 5 minutes.
5
Grill the shrimp for 2-3 minutes per side until pink and opaque.
6
Place the cooked quinoa in a bowl and top with the roasted broccoli and grilled shrimp.
7
Drizzle the remaining lemon-herb dressing over the bowl and garnish with fresh parsley if desired.