Name: Seared Shrimp with Roasted Potato and Avocado Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Shrimp; 170 grams White Potato; 45 grams Avocado; 2 cups Mixed Greens; 1 tablespoon Nonfat Greek Yogurt; 1.5 teaspoons Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic; 0.5 teaspoon Smoked Paprika

Seared Shrimp with Roasted Potato and Avocado Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp with Roasted Potato and Avocado Salad

Pan-seared shrimp served over roasted potatoes and a crisp avocado salad, finished with a dollop of zesty herb-infused yogurt for a creamy touch.

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NUTRITION

Protein

35.7g

Fat

16.6g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

170 grams White Potato

45 grams Avocado

2 cups Mixed Greens

1 tablespoon Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

0.5 teaspoon Smoked Paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the potato into small cubes, toss with 1/2 teaspoon olive oil and smoked paprika, and roast for 20-25 minutes until golden.
3
Pat the shrimp dry and season with salt, pepper, and minced garlic.
4
Heat the remaining olive oil in a skillet over medium-high heat and sear the shrimp for 2 minutes per side until pink and opaque.
5
Whisk together the Greek yogurt, lemon juice, and a pinch of salt to create a light dressing.
6
In a large bowl, toss the mixed greens with the roasted potatoes, sliced avocado, and the yogurt dressing.
7
Top the salad with the seared shrimp and serve immediately.