Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

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

Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

Sautéed shrimp tossed with zesty lemon and herbs, paired with fluffy quinoa and vibrant roasted vegetables for a nutrient-dense and satisfying meal.

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NUTRITION

455kcal
Protein
55.3g
Fat
12.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.13 cup Quinoa

0.5 tbsp Extra virgin olive oil

1 cup Broccoli

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli, chopped red bell pepper, and sliced zucchini on the baking sheet and drizzle with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

  • 3

    Toss the vegetables to coat evenly and roast in the oven for 15-20 minutes until they are tender and slightly caramelized at the edges.

  • 4

    While the vegetables roast, rinse the quinoa under cold water and place it in a small saucepan with 0.5 cups of water or vegetable broth.

  • 5

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

  • 6

    In a large skillet, heat the remaining 0.5 tablespoons of olive oil over medium-high heat.

  • 7

    Add the minced garlic and shrimp to the skillet, sautéing for about 2-3 minutes per side until the shrimp are opaque and pink.

  • 8

    Stir in the lemon juice, lemon zest, dried oregano, and the remaining salt and pepper, tossing the shrimp to coat in the sauce.

  • 9

    To assemble, fluff the quinoa with a fork and divide it into serving bowls.

  • 10

    Top the quinoa with the roasted vegetables and the lemon-herb shrimp, then garnish with fresh chopped parsley.

Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

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

Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shrimp with Quinoa and Roasted Vegetables

Sautéed shrimp tossed with zesty lemon and herbs, paired with fluffy quinoa and vibrant roasted vegetables for a nutrient-dense and satisfying meal.

NUTRITION

455kcal
Protein
55.3g
Fat
12.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.13 cup Quinoa

0.5 tbsp Extra virgin olive oil

1 cup Broccoli

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli, chopped red bell pepper, and sliced zucchini on the baking sheet and drizzle with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

  • 3

    Toss the vegetables to coat evenly and roast in the oven for 15-20 minutes until they are tender and slightly caramelized at the edges.

  • 4

    While the vegetables roast, rinse the quinoa under cold water and place it in a small saucepan with 0.5 cups of water or vegetable broth.

  • 5

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

  • 6

    In a large skillet, heat the remaining 0.5 tablespoons of olive oil over medium-high heat.

  • 7

    Add the minced garlic and shrimp to the skillet, sautéing for about 2-3 minutes per side until the shrimp are opaque and pink.

  • 8

    Stir in the lemon juice, lemon zest, dried oregano, and the remaining salt and pepper, tossing the shrimp to coat in the sauce.

  • 9

    To assemble, fluff the quinoa with a fork and divide it into serving bowls.

  • 10

    Top the quinoa with the roasted vegetables and the lemon-herb shrimp, then garnish with fresh chopped parsley.