Name: Grilled Shrimp and Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Raw Shrimp; 150g Cooked Brown Rice; 60g Nonfat Greek Yogurt; 100g Zucchini, sliced; 75g Red Bell Pepper, chopped; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tsp Dried Oregano

Grilled Shrimp and Rice Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Rice Bowl with Roasted Vegetables

Skewered shrimp and summer vegetables grilled until charred, served over nutty brown rice with a cooling dollop of creamy lemon-herb yogurt.

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NUTRITION

Protein

42.2g

Fat

7.8g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

150g Raw Shrimp

150g Cooked Brown Rice

60g Nonfat Greek Yogurt

100g Zucchini, sliced

75g Red Bell Pepper, chopped

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and heat a grill or grill pan to medium-high heat.
2
Toss the sliced zucchini and red bell pepper with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
In a medium bowl, marinate the shrimp with the remaining olive oil, minced garlic, dried oregano, and half of the lemon juice.
5
Thread the shrimp onto skewers and grill for 2-3 minutes per side until they are pink and opaque.
6
In a small bowl, whisk together the Greek yogurt and the remaining lemon juice to create a zesty sauce.
7
Assemble the bowl by placing the warm brown rice at the base, topping it with the roasted vegetables and grilled shrimp.
8
Finish the dish with a dollop of the lemon-yogurt sauce and optional fresh parsley.