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: 6 ounces Shrimp, peeled and deveined; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 cloves 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

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

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NUTRITION

Protein

42.6g

Fat

13.2g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, peeled and deveined

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves 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 them marinate for about 5 minutes.
6
Heat a grill pan or outdoor grill over medium-high heat and grill the shrimp for 2-3 minutes per side until pink and opaque.
7
Gently warm the pre-cooked quinoa in a small pan or microwave until heated through.
8
Serve the grilled shrimp over the bed of quinoa with the roasted broccoli on the side.