Name: Garlic Shrimp with Quinoa and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Black tiger shrimp; 0.5 cup Quinoa; 1 cup Asparagus; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes

Garlic Shrimp with Quinoa and Roasted Asparagus

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 Quinoa and Roasted Asparagus

Succulent black tiger shrimp sautéed with aromatic garlic and lemon, served over fluffy quinoa with a side of tender, snap-crisp roasted asparagus.

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NUTRITION

Protein

51.9g

Fat

20.6g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Black tiger shrimp

0.5 cup Quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tablespoons of olive oil, sea salt, and black pepper.
3
Roast the asparagus for 10 to 12 minutes until they are tender but still retain a slight crunch.
4
While the asparagus roasts, heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.
5
Add the black tiger shrimp and red pepper flakes to the skillet, cooking for about 2 minutes per side until pink and opaque.
6
Stir in the minced garlic and cook for an additional 60 seconds until the aroma is released, being careful not to burn it.
7
Drizzle the lemon juice over the shrimp and toss well to deglaze the pan and coat the seafood.
8
Fluff the pre-cooked quinoa and place it in a bowl, topping it with the garlic shrimp and serving the roasted asparagus on the side.