Name: Charred Shrimp and Herb Quinoa Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 190g Large Shrimp, peeled and deveined; 120g Cooked Quinoa; 100g Sliced Red Bell Pepper; 50g Sliced Red Onion; 1.5 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 2 tbsp Fresh Parsley, chopped

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

YOUR SOLIN GENERATED RECIPE

Charred Shrimp and Herb Quinoa Pilaf

Pan-seared shrimp and colorful bell peppers tossed with fluffy herb-infused quinoa and finished with a squeeze of zesty charred lemon.

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NUTRITION

Protein

45.3g

Fat

13.2g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

190g Large Shrimp, peeled and deveined

120g Cooked Quinoa

100g Sliced Red Bell Pepper

50g Sliced Red Onion

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

2 tbsp Fresh Parsley, chopped

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PREPARATION

1
Pat the shrimp dry with paper towels and season lightly with salt, pepper, and a pinch of smoked paprika.
2
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3
Add the sliced bell peppers and red onions to the skillet, cooking undisturbed for 2-3 minutes until they develop dark charred spots.
4
Push the vegetables to the outer edges of the pan and place the shrimp in the center in a single layer.
5
Sear the shrimp for approximately 2 minutes per side until they are opaque, pink, and slightly charred.
6
Stir in the minced garlic and cooked quinoa, tossing all ingredients together for 1 minute to ensure the pilaf is heated through.
7
Remove the skillet from the heat and fold in the fresh parsley and a generous squeeze of fresh lemon juice before serving.