Seared Garlic Shrimp with Roasted Broccoli and Quinoa

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

Seared Garlic Shrimp with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Garlic Shrimp with Roasted Broccoli and Quinoa

Pan-seared shrimp with toasted garlic and lemon, served over fluffy quinoa and oven-roasted broccoli with a hint of red pepper flakes for a zesty, charred finish.

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NUTRITION

406kcal
Protein
45.4g
Fat
12.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces raw Shrimp

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Olive Oil

2 cloves Garlic, minced

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli is roasting, prepare the quinoa according to package directions or warm up pre-cooked quinoa.

  • 5

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

  • 6

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

  • 7

    Remove the skillet from the heat and squeeze the fresh lemon juice over the shrimp, tossing to coat thoroughly.

  • 8

    Serve the garlic shrimp over the bed of quinoa with the roasted broccoli on the side.

Seared Garlic Shrimp with Roasted Broccoli and Quinoa

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

Seared Garlic Shrimp with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Garlic Shrimp with Roasted Broccoli and Quinoa

Pan-seared shrimp with toasted garlic and lemon, served over fluffy quinoa and oven-roasted broccoli with a hint of red pepper flakes for a zesty, charred finish.

NUTRITION

406kcal
Protein
45.4g
Fat
12.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces raw Shrimp

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Olive Oil

2 cloves Garlic, minced

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 4

    While the broccoli is roasting, prepare the quinoa according to package directions or warm up pre-cooked quinoa.

  • 5

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

  • 6

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

  • 7

    Remove the skillet from the heat and squeeze the fresh lemon juice over the shrimp, tossing to coat thoroughly.

  • 8

    Serve the garlic shrimp over the bed of quinoa with the roasted broccoli on the side.