Seared Chili-Lime Shrimp with Roasted Cauliflower Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Juicy seared shrimp in a vibrant chili-lime marinade, served over a bed of roasted cauliflower and nutty quinoa. This GLP-1 friendly dinner is packed with lean protein, complex carbs, and fiber to keep you feeling full and satisfied.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp lime juice
- 1 tsp chili powder
- 2 cloves garlic, minced
- 4 cups cauliflower florets
- 2 tbsp olive oil
- 2 cups quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
In a large bowl, combine the shrimp, lime juice, chili powder, and minced garlic. Toss to coat the shrimp and let marinate for 10-15 minutes.
- 2
Preheat the oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
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