Name: Pan-Seared Shrimp and Roasted Squash Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Raw shrimp; 2 cups Butternut squash; 1 cup Cooked quinoa; 1 tbsp Olive oil; 2 cloves Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Baby spinach; 1 tbsp Fresh parsley

Pan-Seared Shrimp and Roasted Squash Bowl

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp and Roasted Squash Bowl

Pan-seared shrimp with garlic and lemon, served over caramelized roasted butternut squash and fluffy quinoa for a savory and satisfying dinner bowl.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

79.0g

Fat

20.9g

Carbs

79g

SERVINGS

1 serving

INGREDIENTS

12 oz Raw shrimp

2 cups Butternut squash

1 cup Cooked quinoa

1 tbsp Olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F.
2
Toss cubed butternut squash with half of the olive oil, sea salt, and black pepper on a baking sheet.
3
Roast squash for 25 minutes until edges are caramelized and tender.
4
Pat raw shrimp dry and season with the remaining sea salt and black pepper.
5
Heat a large skillet over medium-high heat with the remaining olive oil.
6
Add shrimp to the skillet and sear for 2 minutes per side until pink and opaque.
7
Add minced garlic and lemon juice to the skillet, tossing for 30 seconds until fragrant.
8
Place baby spinach and warm cooked quinoa in a serving bowl.
9
Top with the roasted squash and seared shrimp.
10
Garnish with fresh parsley and serve immediately.