Name: Jerk Shrimp with Roasted Potatoes and Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 1 medium Russet potato; 1 cup Brussels sprouts; 0.5 tbsp Extra virgin olive oil; 1 tbsp Jerk seasoning; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lime juice

Jerk Shrimp with Roasted Potatoes and Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Jerk Shrimp with Roasted Potatoes and Brussels Sprouts

Succulent shrimp tossed in fiery jerk spices served alongside crispy roasted potatoes and tender, caramelized Brussels sprouts.

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NUTRITION

Protein

57.4g

Fat

10.8g

Carbs

68.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

1 medium Russet potato

1 cup Brussels sprouts

0.5 tbsp Extra virgin olive oil

1 tbsp Jerk seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Wash and dice the potato into small cubes and halve the Brussels sprouts.
3
On a large baking sheet, toss the potatoes and Brussels sprouts with the olive oil, sea salt, and black pepper until evenly coated.
4
Spread the vegetables in a single layer and roast for 20-25 minutes, or until the potatoes are golden and the sprouts are slightly charred.
5
While the vegetables roast, pat the shrimp dry and toss them in a bowl with the jerk seasoning and lime juice.
6
During the last 6-8 minutes of roasting, clear a space on the baking sheet or use a second sheet to add the shrimp.
7
Bake until the shrimp are pink, opaque, and cooked through.
8
Remove from the oven and serve the spicy shrimp over the roasted vegetable medley.