Name: Pan-Seared Shrimp with Herb Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Raw Shrimp, peeled and deveined; 3/4 cup Cooked Quinoa; 1/3 medium Avocado, sliced; 1 cup Zucchini, diced; 3/4 cup Red Bell Pepper, diced; 1 tbsp Extra Virgin Olive Oil; 1 clove Garlic, minced; Fresh Parsley and Lemon Juice for garnish

Pan-Seared Shrimp with Herb Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Herb Quinoa and Roasted Vegetables

Pan-seared shrimp and roasted vegetables served over fluffy herb-flecked quinoa, topped with creamy avocado slices.

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NUTRITION

Protein

37.5g

Fat

25.4g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Raw Shrimp, peeled and deveined

3/4 cup Cooked Quinoa

1/3 medium Avocado, sliced

1 cup Zucchini, diced

3/4 cup Red Bell Pepper, diced

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

Fresh Parsley and Lemon Juice for garnish

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
While vegetables roast, heat the remaining olive oil in a skillet over medium-high heat.
4
Add the minced garlic and shrimp to the skillet, searing for 2-3 minutes per side until pink and opaque.
5
In a small bowl, fluff the cooked quinoa and stir in fresh chopped parsley and a squeeze of lemon juice.
6
Assemble the bowl by placing the herb quinoa at the base, followed by the roasted vegetables and seared shrimp.
7
Top the dish with fresh avocado slices and an extra squeeze of lemon before serving.