Name: Extra Large Cooked Shrimp with Cocktail Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra large shrimp; 0.5 cup cooked quinoa; 1 cup asparagus; 1 tbsp olive oil; 0.25 cup tomato puree; 1 tsp prepared horseradish; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Extra Large Cooked Shrimp with Cocktail Sauce

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

YOUR SOLIN GENERATED RECIPE

Extra Large Cooked Shrimp with Cocktail Sauce

Chilled extra large shrimp served with a zesty, horseradish-spiked cocktail sauce alongside nutty quinoa and tender roasted asparagus.

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NUTRITION

Protein

57.9g

Fat

18.8g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

8 oz extra large shrimp

0.5 cup cooked quinoa

1 cup asparagus

1 tbsp olive oil

0.25 cup tomato puree

1 tsp prepared horseradish

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and toss the fresh asparagus with olive oil, sea salt, and garlic powder on a parchment-lined baking sheet.
2
Roast the asparagus for 12 to 15 minutes until it is tender and exhibits a light char on the tips.
3
In a small bowl, whisk together the tomato puree, prepared horseradish, lemon juice, and black pepper to create the zesty cocktail sauce.
4
Prepare the quinoa according to package instructions if not already cooked and keep it warm for serving.
5
Arrange the chilled extra large shrimp on a serving platter alongside the warm quinoa and the roasted asparagus.
6
Serve immediately with the chilled cocktail sauce on the side for a refreshing and protein-packed meal.