Name: Pan-Seared Shrimp with Poblano Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1 medium Poblano pepper; 0.25 cup Red onion; 2 cloves Garlic; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 tbsp Lime juice; 2 tbsp Fresh cilantro; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Poblano Peppers

Pan-seared shrimp and charred poblano peppers served over fluffy quinoa with a squeeze of fresh lime juice.

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NUTRITION

Protein

52.0g

Fat

19.1g

Carbs

38.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 medium Poblano pepper

0.25 cup Red onion

2 cloves Garlic

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 tbsp Lime juice

2 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

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PREPARATION

1
Pat the shrimp dry with a paper towel and season evenly with the ground cumin, smoked paprika, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3
Add the diced poblano pepper and red onion to the skillet, sautéing until the vegetables are tender and the peppers have a slight char.
4
Stir in the minced garlic and cook for about 30 seconds until the aroma is released.
5
Place the shrimp in the skillet in a single layer, searing for 2 to 3 minutes per side until they are pink and opaque.
6
Add the cooked quinoa and lime juice to the pan, tossing everything together to combine and warm through.
7
Remove from heat and garnish with chopped fresh cilantro before serving.