Name: Lemon-Herb Shrimp Skewers with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Large shrimp; 0.25 cup Dry quinoa; 0.5 cup Water; 1 tsp Extra virgin olive oil; 1 medium Lemon; 1 clove Garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shrimp Skewers with Quinoa

Succulent shrimp and crisp vegetables grilled on skewers with a bright lemon-herb marinade, served over a bed of fluffy, protein-rich quinoa.

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NUTRITION

Protein

54.2g

Fat

11.0g

Carbs

48.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

0.25 cup Dry quinoa

0.5 cup Water

1 tsp Extra virgin olive oil

1 medium Lemon

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Fresh parsley

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PREPARATION

1
Rinse the quinoa under cold water. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
2
In a medium bowl, whisk together the olive oil, lemon zest, juice from the lemon, minced garlic, dried oregano, sea salt, and black pepper.
3
Add the peeled and deveined shrimp, zucchini rounds, and bell pepper chunks to the bowl. Toss thoroughly to coat and let marinate for 10 minutes.
4
Thread the marinated shrimp and vegetables onto skewers, alternating between the shrimp and the colorful produce.
5
Heat a grill pan or outdoor grill over medium-high heat. Cook the skewers for 2-3 minutes per side until the shrimp is opaque and slightly charred.
6
Serve the warm skewers over the cooked quinoa and garnish with freshly chopped parsley.