YOUR SOLIN GENERATED RECIPE
Garlic Shrimp with Roasted Zucchini and Quinoa
Pan-seared garlic shrimp served over fluffy quinoa and tender roasted zucchini, finished with a bright and zesty lemon squeeze.
INGREDIENTS
8 oz Raw shrimp
0.25 cup Dry quinoa
0.5 cup Water
1 medium Zucchini
1 tbsp Extra virgin olive oil
2 cloves Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tbsp Fresh lemon juice
1 tbsp Fresh parsley
PREPARATION
Rinse the quinoa under cold water and combine with water in a small saucepan; bring to a boil, then reduce to a simmer and cover for 15 minutes.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the zucchini into half-moons and toss with half of the olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the zucchini for 15 minutes until tender and slightly caramelized around the edges.
While the zucchini roasts, heat the remaining olive oil in a large skillet over medium-high heat and add the minced garlic.
Add the shrimp, remaining sea salt, black pepper, and red pepper flakes to the skillet, sautéing for 2-3 minutes per side until pink and opaque.
Fluff the cooked quinoa with a fork and divide it between plates, topping with the roasted zucchini and garlic shrimp.
Drizzle the entire dish with fresh lemon juice and garnish with chopped parsley before serving.