Name: Garlic Shrimp with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Raw shrimp; 3 cups Fresh baby spinach; 1 tbsp Extra virgin olive oil; 3 cloves Garlic; 0.25 cup Cooked quinoa; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Sautéed Spinach

Sautéed jumbo shrimp infused with aromatic garlic and lemon, served over a bed of vibrant, tender spinach and nutty quinoa.

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NUTRITION

Protein

50g

Fat

16.9g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

3 cups Fresh baby spinach

1 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Cooked quinoa

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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PREPARATION

1
Rinse the shrimp and pat them thoroughly dry with paper towels to ensure a good sear.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until the garlic is fragrant but not browned.
4
Place the shrimp in the skillet in a single layer and season with sea salt and black pepper.
5
Cook the shrimp for 2 minutes per side until they are pink, opaque, and slightly curled.
6
Add the cooked quinoa and fresh baby spinach to the skillet, tossing gently for 1-2 minutes until the spinach is just wilted.
7
Remove from heat, drizzle with fresh lemon juice, and serve immediately while hot.