Name: Grilled Lemon-Garlic Shrimp Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild-Caught Shrimp; 3/4 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 clove Garlic, minced

Grilled Lemon-Garlic Shrimp Bowl 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 Bowl with Quinoa and Roasted Broccoli

Skewered shrimp grilled with zesty lemon and garlic, served over fluffy quinoa with charred roasted broccoli for a satisfying crunch.

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NUTRITION

Protein

43.9g

Fat

11.8g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild-Caught Shrimp

3/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat oven to 400°F and toss broccoli florets with half the olive oil and a pinch of salt.
2
Spread broccoli on a baking sheet and roast for 15-20 minutes until the edges are slightly charred.
3
Whisk together the remaining olive oil, minced garlic, and lemon juice in a small bowl.
4
Thread the shrimp onto skewers and brush with the lemon-garlic mixture.
5
Grill the shrimp over medium-high heat for 2-3 minutes per side until opaque and firm.
6
Assemble the bowl by placing the cooked quinoa at the base, then topping with the roasted broccoli and grilled shrimp.
7
Garnish with fresh parsley or an extra squeeze of lemon if desired.