YOUR SOLIN GENERATED RECIPE
Garlic Shrimp with Edamame Quinoa
Sautéed garlic shrimp served over a protein-packed bed of fluffy quinoa and vibrant edamame, finished with a bright and zesty lemon-parsley drizzle.
INGREDIENTS
6 oz shrimp
0.25 cup quinoa
0.5 cup shelled edamame
2 cloves garlic
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp red pepper flakes
1 tbsp fresh parsley
PREPARATION
Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then cover and simmer for 15 minutes until fluffy.
While the quinoa cooks, heat the olive oil in a medium skillet over medium heat and add the minced garlic, sautéing until fragrant.
Increase the heat slightly and add the shrimp to the skillet, seasoning with sea salt, black pepper, and red pepper flakes.
Cook the shrimp for 2-3 minutes per side until they are pink and opaque throughout.
Stir the shelled edamame into the skillet with the shrimp and cook for 2 minutes until heated through.
Fold the cooked quinoa into the shrimp and edamame mixture, tossing well to combine all the flavors.
Remove from heat, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving.