Garlic Shrimp with Roasted Vegetables

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

Garlic Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Vegetables

Sautéed garlic shrimp paired with oven-roasted broccoli and peppers, finished with a bright lemon glaze for a zesty and refreshing bite.

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NUTRITION

453kcal
Protein
52.0g
Fat
17.7g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

8 oz jumbo shrimp

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli florets, chopped bell pepper, and sliced zucchini on the sheet, then drizzle with half of the olive oil and half of the salt and pepper.

  • 3

    Roast the vegetables for 18 minutes until they are tender and show slight charred edges.

  • 4

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Add the jumbo shrimp and minced garlic to the skillet, cooking for 2 minutes per side until the shrimp are pink and opaque.

  • 6

    Stir in the lemon juice, lemon zest, red pepper flakes, and the remaining sea salt and black pepper.

  • 7

    Remove the vegetables from the oven and toss them directly into the skillet with the shrimp to coat them in the garlic-lemon sauce before serving.

Garlic Shrimp with Roasted Vegetables

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

Garlic Shrimp with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp with Roasted Vegetables

Sautéed garlic shrimp paired with oven-roasted broccoli and peppers, finished with a bright lemon glaze for a zesty and refreshing bite.

NUTRITION

453kcal
Protein
52.0g
Fat
17.7g
Carbs
28.0g

SERVINGS

1 serving

INGREDIENTS

8 oz jumbo shrimp

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the broccoli florets, chopped bell pepper, and sliced zucchini on the sheet, then drizzle with half of the olive oil and half of the salt and pepper.

  • 3

    Roast the vegetables for 18 minutes until they are tender and show slight charred edges.

  • 4

    While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Add the jumbo shrimp and minced garlic to the skillet, cooking for 2 minutes per side until the shrimp are pink and opaque.

  • 6

    Stir in the lemon juice, lemon zest, red pepper flakes, and the remaining sea salt and black pepper.

  • 7

    Remove the vegetables from the oven and toss them directly into the skillet with the shrimp to coat them in the garlic-lemon sauce before serving.