Name: Garlic Shrimp with Lemon-Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 0.25 cup quinoa; 1 tsp olive oil; 2 clove garlic; 1 cup asparagus; 0.5 whole lemon; 1 tbsp fresh parsley; 0.25 tsp red pepper flakes; 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

Garlic Shrimp with Lemon-Herb Quinoa

Succulent shrimp sautéed with aromatic garlic and bright lemon, served over a bed of fluffy herb-infused quinoa and crisp-tender asparagus.

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NUTRITION

Protein

55.8g

Fat

10.8g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

0.25 cup quinoa

1 tsp olive oil

2 clove garlic

1 cup asparagus

0.5 whole lemon

1 tbsp fresh parsley

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse the quinoa thoroughly and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.
2
While the quinoa cooks, trim the woody ends from the asparagus and cut the spears into 2-inch pieces.
3
Heat the olive oil in a large skillet over medium-high heat and add the asparagus, sautéing for 3 to 4 minutes until bright green and tender.
4
Add the shrimp, minced garlic, and red pepper flakes to the skillet, cooking for 2 minutes per side until the shrimp are opaque and pink.
5
Stir the cooked quinoa into the skillet and squeeze the juice from the lemon over the mixture.
6
Season with sea salt and black pepper, then toss with fresh chopped parsley before serving warm.