Name: Chili-Lime Shrimp Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 cup Bell pepper; 0.25 cup Red onion; 1 tbsp Lime juice; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Chili-Lime Shrimp Quinoa Bowl

Zesty shrimp sautéed with chili and lime served over a bed of fluffy quinoa and crisp bell peppers for a bright, satisfying meal.

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NUTRITION

Protein

53.3g

Fat

18.8g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 cup Bell pepper

0.25 cup Red onion

1 tbsp Lime juice

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to create the seasoning base.
2
Place the shrimp in a medium bowl and toss with half of the seasoning mixture until evenly coated.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the diced bell peppers and red onion to the skillet, sautéing for about 4 minutes until the vegetables are tender-crisp.
5
Push the vegetables to the edges of the skillet and add the shrimp to the center, cooking for 2 minutes per side until they are pink and opaque.
6
Stir in the cooked quinoa and the remaining seasoning mixture, tossing everything together for 1-2 minutes until thoroughly heated.
7
Transfer the mixture to a bowl and garnish with fresh chopped cilantro before serving.