Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

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

Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

Tender cabbage wedges roasted until caramelized and sweet, topped with juicy seared shrimp and a bright, zesty lemon-herb vinaigrette.

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NUTRITION

473kcal
Protein
48.2g
Fat
11.1g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

0.5 head Green cabbage

6 oz Raw shrimp

0.5 cup Canned chickpeas

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Cut the half head of cabbage into 1-inch thick wedges, keeping the core intact so they hold together.

  • 3

    Place the cabbage wedges and drained chickpeas onto the baking sheet. Drizzle with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

  • 4

    Roast in the oven for 20-25 minutes, flipping the cabbage halfway through, until the edges are deeply browned and caramelized.

  • 5

    While the vegetables roast, prepare the dressing by whisking together the remaining 0.5 tbsp olive oil, lemon juice, dried oregano, minced garlic, and chopped fresh parsley in a small bowl.

  • 6

    Pat the shrimp dry with a paper towel and season with the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear for 2 minutes per side until pink, opaque, and slightly charred.

  • 8

    Arrange the roasted cabbage and chickpeas on a plate, top with the seared shrimp, and drizzle the lemon-herb dressing over everything before serving.

Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

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

Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Roasted Cabbage with Lemon-Herb Dressing and Seared Shrimp

Tender cabbage wedges roasted until caramelized and sweet, topped with juicy seared shrimp and a bright, zesty lemon-herb vinaigrette.

NUTRITION

473kcal
Protein
48.2g
Fat
11.1g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

0.5 head Green cabbage

6 oz Raw shrimp

0.5 cup Canned chickpeas

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Cut the half head of cabbage into 1-inch thick wedges, keeping the core intact so they hold together.

  • 3

    Place the cabbage wedges and drained chickpeas onto the baking sheet. Drizzle with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

  • 4

    Roast in the oven for 20-25 minutes, flipping the cabbage halfway through, until the edges are deeply browned and caramelized.

  • 5

    While the vegetables roast, prepare the dressing by whisking together the remaining 0.5 tbsp olive oil, lemon juice, dried oregano, minced garlic, and chopped fresh parsley in a small bowl.

  • 6

    Pat the shrimp dry with a paper towel and season with the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear for 2 minutes per side until pink, opaque, and slightly charred.

  • 8

    Arrange the roasted cabbage and chickpeas on a plate, top with the seared shrimp, and drizzle the lemon-herb dressing over everything before serving.