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

Pan-seared shrimp infused with aromatic garlic and bright lemon, paired with oven-roasted asparagus over a bed of fluffy quinoa for a clean and vibrant dinner.

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NUTRITION

Protein

53.0g

Fat

23.4g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Ghee

3 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

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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 spears with 0.5 tbsp of the olive oil, sea salt, and black pepper directly on the baking sheet.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred at the tips.
4
While the asparagus roasts, heat the remaining 0.5 tbsp of olive oil and the ghee in a large skillet over medium-high heat.
5
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until the garlic is fragrant.
6
Add the shrimp to the skillet in a single layer and sear for 2-3 minutes per side until they are pink and opaque.
7
Drizzle the lemon juice over the shrimp and toss well to coat in the garlic butter sauce, then remove from the heat.
8
Serve the garlic shrimp and roasted asparagus immediately over the warm bed of cooked quinoa.