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 cup asparagus; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 0.25 tbsp ghee; 3 clove garlic; 0.5 whole lemon; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

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 served over nutty quinoa with oven-roasted asparagus spears for a vibrant and zesty meal.

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NUTRITION

Protein

58.2g

Fat

15.6g

Carbs

40.2g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

1.5 cup asparagus

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.25 tbsp ghee

3 clove garlic

0.5 whole lemon

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and toss with olive oil, half the sea salt, and half the black pepper.
3
Spread asparagus in a single layer and roast for 12-15 minutes until tender and slightly charred at the tips.
4
While the asparagus roasts, heat a large non-stick skillet over medium heat and melt the ghee.
5
Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 60 seconds until fragrant but not browned.
6
Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
7
Remove from heat, squeeze the fresh lemon juice over the shrimp, and season with the remaining sea salt and black pepper.
8
Divide the warm cooked quinoa between plates and top with the garlic shrimp and roasted asparagus.