Name: Seared Shrimp and Quinoa Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces raw Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1 tablespoon Extra Virgin Olive Oil; 1/2 cup chopped Red Bell Pepper; 1/2 cup chopped Cucumber; 1/2 cup Sugar Snap Peas; 1 tablespoon fresh Lemon Juice; 1 clove Garlic, minced

Seared Shrimp and Quinoa Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Crunchy Vegetables

Pan-seared shrimp served over a bed of fluffy quinoa and colorful raw vegetables, finished with a zesty lemon-garlic dressing and toasted sesame seeds.

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NUTRITION

Protein

52.1g

Fat

17.8g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces raw Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1 tablespoon Extra Virgin Olive Oil

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Cucumber

1/2 cup Sugar Snap Peas

1 tablespoon fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2
Heat half of the olive oil in a large skillet over medium-high heat.
3
Add the shrimp and minced garlic to the skillet, searing for 2-3 minutes per side until pink and opaque.
4
In a small bowl, whisk together the remaining olive oil and lemon juice to create the dressing.
5
Place the cooked quinoa in a large bowl and top with the seared shrimp, bell pepper, cucumber, and snap peas.
6
Drizzle the lemon-garlic dressing over the bowl and toss gently before serving.