Name: Garlic Shrimp with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 3 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Fresh parsley

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 Roasted Asparagus

Sautéed garlic shrimp and roasted asparagus served over fluffy quinoa with a bright lemon finish.

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NUTRITION

Protein

55.4g

Fat

18.3g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the trimmed asparagus with half of the olive oil, sea salt, and black pepper on the baking sheet.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, heat the remaining olive oil in a large skillet over medium-high heat.
5
Add the shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
6
Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until the garlic is fragrant.
7
Remove the skillet from the heat and stir in the lemon juice and freshly chopped parsley.
8
Divide the warm quinoa and roasted asparagus between plates and top with the garlic shrimp.