Name: Grilled Shrimp and Roasted Vegetable Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.4 ounces Shrimp, peeled and deveined; 0.5 cup Cooked Brown Rice; 1 cup Zucchini, sliced; 0.5 cup Red Bell Pepper, chopped; 1 tablespoon Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1 tablespoon Lemon Juice; 1 teaspoon Smoked Paprika

Grilled Shrimp and Roasted Vegetable Rice Bowl

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Roasted Vegetable Rice Bowl

Char-grilled shrimp and oven-roasted zucchini and peppers served over nutty brown rice with a squeeze of fresh lemon and aromatic garlic.

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NUTRITION

Protein

36.7g

Fat

17.6g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Shrimp, peeled and deveined

0.5 cup Cooked Brown Rice

1 cup Zucchini, sliced

0.5 cup Red Bell Pepper, chopped

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly browned.
4
While vegetables roast, whisk together the remaining olive oil, minced garlic, smoked paprika, and lemon juice in a small bowl.
5
Add the shrimp to the marinade and let sit for 10 minutes.
6
Heat a grill pan or outdoor grill over medium-high heat and grill the shrimp for 2-3 minutes per side until pink and opaque.
7
Place the warm cooked brown rice in a serving bowl.
8
Top the rice with the roasted vegetables and grilled shrimp.
9
Garnish with fresh herbs if desired and serve immediately.