Pan-Seared Ginger Garlic Shrimp and Quinoa Veggie Bowl
Juicy jumbo shrimp pan-seared with warm ginger and garlic, served over fluffy quinoa and tender sautéed zucchini and bell pepper. Topped with toasted pumpkin seeds for an energizing, high-protein pescatarian dinner.
Prep
15 min
Cook
15 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by Stacie + Lila
Stacie 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 HealthSteadier 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
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Everyday 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
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
15 min
Cook
15 min
Total
30 min
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The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
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 10 steps complete
Next: Measure out 0
- 01
Measure out 0
Measure out 0.5 cup (92g) of cooked quinoa (or cook 0.25 cup dry quinoa according to package directions) and set aside warm in a serving bowl.
Tap card to mark done - 02
Heat 0
Heat 0.5 tbsp (7.5ml) olive oil in a skillet over medium-high heat at 375°F (190°C).
Tap card to mark done - 03
Add 0
Add 0.5 sliced zucchini and 0.5 sliced red bell pepper to the hot skillet. Cook for 4 to 5 minutes until the vegetables are tender-crisp with light brown edges.
Look for: the vegetables are tender-crisp with light brown edges
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Transfer the cooked vegetables into the bowl…
Transfer the cooked vegetables into the bowl alongside the quinoa.
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Add the remaining 0
Add the remaining 0.5 tbsp (7.5ml) olive oil to the same skillet over medium heat.
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Add 2 minced garlic cloves and 1…
Add 2 minced garlic cloves and 1 tsp grated fresh ginger. Sauté for 30 seconds until fragrant.
Look for: fragrant
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Add 160g raw peeled shrimp to the…
Add 160g raw peeled shrimp to the pan in a single layer. Cook for 2 minutes on the first side until pink around the edges, then flip.
Look for: pink around the edges, then flip
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Drizzle with 1 tbsp (15ml) tamari sauce…
Drizzle with 1 tbsp (15ml) tamari sauce and cook for another 1 to 2 minutes until the shrimp is opaque and cooked through.
Look for: the shrimp is opaque and cooked through
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Spoon the shrimp and skillet juices over…
Spoon the shrimp and skillet juices over the warm quinoa and vegetables.
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Sprinkle with 2 tbsp (15g) toasted pumpkin…
Sprinkle with 2 tbsp (15g) toasted pumpkin seeds and serve immediately. Store 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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