Name: Grilled Lemon-Garlic Shrimp with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 clove Garlic, minced

Grilled Lemon-Garlic Shrimp with Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp with Quinoa and Roasted Broccoli

Succulent shrimp grilled with lemon and garlic, served over fluffy quinoa with charred roasted broccoli for a smoky finish.

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NUTRITION

Protein

39.2g

Fat

12.9g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic, minced

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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 sea 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 charred.
4
In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic.
5
Toss the shrimp in the lemon-garlic mixture and let it marinate for about 5 minutes while the grill heats up.
6
Grill the shrimp over medium-high heat for 2-3 minutes per side until they are pink, opaque, and have light grill marks.
7
Warm the pre-cooked quinoa and fluff it with a fork.
8
Serve the grilled shrimp over the bed of quinoa alongside the roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.