Name: Garlic Herb Shrimp with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz raw shrimp; 1.5 cups asparagus; 0.5 cup cooked quinoa; 0 tbsp extra virgin olive oil; 0 tbsp ghee; 2 cloves garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley; 0.5 whole lemon

Garlic Herb Shrimp with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Shrimp with Roasted Asparagus

Sautéed shrimp tossed in a fragrant garlic-herb ghee served over roasted asparagus and fluffy quinoa with a bright squeeze of lemon.

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NUTRITION

Protein

53.2g

Fat

5.0g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

7 oz raw shrimp

1.5 cups asparagus

0.5 cup cooked quinoa

0 tbsp extra virgin olive oil

0 tbsp ghee

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.
4
While the vegetables roast, heat the ghee in a large skillet over medium-high heat.
5
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
6
Stir in the minced garlic and dried oregano, sautéing for just 1 minute until the garlic is fragrant and golden.
7
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley to coat the shrimp.
8
Plate the roasted asparagus alongside the fluffy cooked quinoa and top with the garlic-herb shrimp.