Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

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

Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

Pan-seared garlic shrimp served over nutty brown rice with a side of herb-roasted zucchini and peppers, finished with a bright squeeze of zesty lemon.

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NUTRITION

508kcal
Protein
51.2g
Fat
17.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Brown Rice

1 cup Zucchini, sliced into half-moons

1/2 cup Red Bell Pepper, chopped

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

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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 bell peppers with half of the olive oil, dried oregano, 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 the vegetables roast, prepare the brown rice according to package instructions if not already cooked.

  • 5

    Pat the shrimp dry with paper towels and season lightly with salt and pepper.

  • 6

    Heat the remaining olive oil in a large skillet over medium-high heat.

  • 7

    Add the shrimp to the skillet and sear for about 2 minutes per side until they turn pink and opaque.

  • 8

    Stir in the minced garlic and cook for an additional 30-60 seconds until fragrant, being careful not to burn the garlic.

  • 9

    Remove the skillet from heat and stir in the fresh lemon juice.

  • 10

    Plate the cooked brown rice, top with the roasted vegetables, and finish with the garlic shrimp.

Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

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

Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Herb-Roasted Vegetables and Brown Rice

Pan-seared garlic shrimp served over nutty brown rice with a side of herb-roasted zucchini and peppers, finished with a bright squeeze of zesty lemon.

NUTRITION

508kcal
Protein
51.2g
Fat
17.5g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Brown Rice

1 cup Zucchini, sliced into half-moons

1/2 cup Red Bell Pepper, chopped

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the sliced zucchini and bell peppers with half of the olive oil, dried oregano, 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 the vegetables roast, prepare the brown rice according to package instructions if not already cooked.

  • 5

    Pat the shrimp dry with paper towels and season lightly with salt and pepper.

  • 6

    Heat the remaining olive oil in a large skillet over medium-high heat.

  • 7

    Add the shrimp to the skillet and sear for about 2 minutes per side until they turn pink and opaque.

  • 8

    Stir in the minced garlic and cook for an additional 30-60 seconds until fragrant, being careful not to burn the garlic.

  • 9

    Remove the skillet from heat and stir in the fresh lemon juice.

  • 10

    Plate the cooked brown rice, top with the roasted vegetables, and finish with the garlic shrimp.