Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

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

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

Skewer-grilled shrimp marinated in citrus and garlic, tossed with fluffy quinoa and crisp garden greens for a bright, zesty finish.

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NUTRITION

396kcal
Protein
43.7g
Fat
12.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces raw Shrimp, peeled and deveined

1/2 cup cooked Quinoa

2 cups fresh Arugula

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

2 tablespoons chopped Fresh Parsley

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PREPARATION

  • 1

    Whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped fresh parsley in a small bowl to create the dressing.

  • 2

    Place the raw shrimp in a shallow dish and toss with half of the prepared dressing, then let marinate for 10 minutes.

  • 3

    Thread the shrimp onto skewers and grill over medium-high heat for 2 to 3 minutes per side until they are pink and opaque.

  • 4

    In a large salad bowl, combine the fresh arugula, cooked quinoa, sliced cucumber, and cherry tomatoes.

  • 5

    Remove the shrimp from the skewers and place them on top of the salad.

  • 6

    Drizzle the remaining lemon-herb dressing over the salad and toss gently before serving.

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

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

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Shrimp Salad with Quinoa and Fresh Herbs

Skewer-grilled shrimp marinated in citrus and garlic, tossed with fluffy quinoa and crisp garden greens for a bright, zesty finish.

NUTRITION

396kcal
Protein
43.7g
Fat
12.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces raw Shrimp, peeled and deveined

1/2 cup cooked Quinoa

2 cups fresh Arugula

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

2 tablespoons chopped Fresh Parsley

PREPARATION

  • 1

    Whisk together the extra virgin olive oil, lemon juice, minced garlic, and chopped fresh parsley in a small bowl to create the dressing.

  • 2

    Place the raw shrimp in a shallow dish and toss with half of the prepared dressing, then let marinate for 10 minutes.

  • 3

    Thread the shrimp onto skewers and grill over medium-high heat for 2 to 3 minutes per side until they are pink and opaque.

  • 4

    In a large salad bowl, combine the fresh arugula, cooked quinoa, sliced cucumber, and cherry tomatoes.

  • 5

    Remove the shrimp from the skewers and place them on top of the salad.

  • 6

    Drizzle the remaining lemon-herb dressing over the salad and toss gently before serving.