Sheet Pan Lemon Garlic Shrimp with Zucchini and Quinoa
Succulent garlic-lemon shrimp roasted on a single pan with fresh zucchini and served over fluffy quinoa. A fast, gluten-free dinner packed with lean protein to support your weight loss journey.
Prep
7 min
Cook
8 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Kristi + Lila
Kristi created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
7 min
Cook
8 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Mixing bowl
Time saver
Pre-cooked quinoa pouches or batch-cooked quinoa from meal prep make this meal come together in under 15 minutes.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Whisk together the olive oil
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and black pepper until well combined.
Look for: well combined
Tap card to mark done - 03
Place the peeled shrimp and sliced zucchini…
Place the peeled shrimp and sliced zucchini on the prepared baking sheet in a single layer, making sure they do not overlap.
Tap card to mark done - 04
Drizzle the garlic-lemon oil evenly over the…
Drizzle the garlic-lemon oil evenly over the shrimp and zucchini, tossing gently with tongs to coat both completely.
Tap card to mark done - 05
Transfer the baking sheet to the oven…
Transfer the baking sheet to the oven and roast for 8 to 10 minutes, until the shrimp turn pink and opaque and the zucchini is fork-tender.
Look for: the shrimp turn pink and opaque and the zucchini is fork-tender
Tap card to mark done - 06
Warm the pre-cooked quinoa in a microwave-safe…
While the shrimp and zucchini roast, warm the pre-cooked quinoa in a microwave-safe bowl or small skillet until hot, about 1 minute.
Look for: hot
Tap card to mark done - 07
Transfer the warm quinoa to a serving…
Transfer the warm quinoa to a serving plate, top with the roasted zucchini and lemon-garlic shrimp, and pour any remaining juices from the pan over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Serve immediately while hot
Serve immediately while hot. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Ready when: everything is assembled and ready to enjoy
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