Name: Garlic Shrimp and Roasted Vegetable Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Large shrimp; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Lemon juice; 0.25 cup Cooked quinoa

Garlic Shrimp and Roasted Vegetable Bowl

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

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp and Roasted Vegetable Bowl

Succulent garlic shrimp sautéed until pink and tender, served over a bed of roasted colorful vegetables and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

51.5g

Fat

17.8g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Large shrimp

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

0.25 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the broccoli florets and chopped red bell pepper with half of the olive oil, sea salt, and black pepper.
3
Roast the vegetables for 15-18 minutes until they are tender and the edges are slightly charred.
4
While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.
5
Add the shrimp, minced garlic, and red pepper flakes to the skillet, sautéing for 2-3 minutes per side until the shrimp are opaque and pink.
6
Remove the skillet from the heat and stir in the fresh lemon juice to deglaze the pan.
7
Assemble the bowl by placing the cooked quinoa at the base, topping it with the roasted vegetables, and finishing with the garlic shrimp.