Garlic Herb Shrimp Quinoa Bowl
Succulent sauteed shrimp served over warm quinoa with tender roasted zucchini and garlic herbs. A fresh, high-protein dinner crafted with no added sugar.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Stephanie + Lila
Stephanie 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 HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
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
Comfortably 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
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
10 min
Cook
15 min
Total
25 min
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The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Prep quinoa in advance or double the batch for quick weeknight assembly.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Cook 0
- 01
Cook 0
Cook 0.25 cup dry quinoa in 0.5 cup water in a small saucepan over high heat until boiling, about 3 minutes. Reduce heat to low, cover, and simmer for 12 minutes until fluffy and water is absorbed.
Look for: boiling
Tap card to mark done - 02
Heat 0
Heat 0.5 tbsp olive oil in a non-stick skillet over medium-high heat (350°F / 175°C).
Tap card to mark done - 03
Add 1 sliced zucchini to the skillet…
Add 1 sliced zucchini to the skillet and cook for 5 minutes, stirring occasionally, until soft and lightly browned.
Look for: soft and lightly browned
Tap card to mark done - 04
Transfer cooked zucchini to a bowl and…
Transfer cooked zucchini to a bowl and return the skillet to medium heat.
Tap card to mark done - 05
Add remaining 0
Add remaining 0.5 tbsp olive oil, 2 minced garlic cloves, and 150g peeled shrimp to the skillet.
Tap card to mark done - 06
Saute shrimp for 3 to 4 minutes…
Saute shrimp for 3 to 4 minutes until opaque, pink, and cooked through.
Look for: opaque, pink, and cooked through
Tap card to mark done - 07
Stir 2 tbsp chopped fresh parsley and…
Stir 2 tbsp chopped fresh parsley and 1 tbsp lemon juice into the shrimp pan, then turn off heat.
Tap card to mark done - 08
Layer the warm quinoa
Layer the warm quinoa, sauteed zucchini, and garlic herb shrimp into a serving bowl and serve immediately.
Ready when: everything is assembled and ready to enjoy
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