Name: Garlic Herb Roasted Shrimp
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz large shrimp; 1 cup asparagus; 0.5 cup cherry tomatoes; 0.5 cup cooked quinoa; 1 tbsp olive oil; 0.5 tbsp ghee; 2 cloves garlic; 1 tbsp fresh parsley; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Shrimp

Oven-roasted succulent shrimp and crisp asparagus tossed in a fragrant garlic-herb ghee, served over a bed of fluffy, nutrient-dense quinoa.

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NUTRITION

Protein

54.2g

Fat

26.1g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

8 oz large shrimp

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

1 tbsp olive oil

0.5 tbsp ghee

2 cloves garlic

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
In a small glass bowl, whisk together the melted ghee, olive oil, minced garlic, dried oregano, sea salt, and black pepper until well combined.
3
Arrange the peeled and deveined shrimp, trimmed asparagus spears, and cherry tomatoes in a single layer on the prepared baking sheet.
4
Drizzle the garlic-herb oil mixture over the shrimp and vegetables, tossing gently with your hands or tongs to ensure every piece is evenly coated.
5
Roast in the center of the oven for 8 to 10 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.
6
Remove the pan from the oven and immediately squeeze the fresh lemon juice over the hot shrimp and vegetables.
7
Garnish with chopped fresh parsley and serve immediately over the warm, fluffy cooked quinoa.