Garlic Herb Shrimp Quinoa Bowl
Succulent sautéed garlic shrimp served over fluffy quinoa with colorful red bell pepper and tender baby spinach.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Brooke + Lila
Brooke 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
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
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
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Colander
Time saver
Store leftover cooked quinoa and shrimp separately in airtight containers in the refrigerator for up to 2 days.
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 7 steps complete
Next: Place 0
- 01
Place 0
Place 0.25 cup dry quinoa and 0.5 cup water in a small saucepan over high heat and bring to a boil.
Tap card to mark done - 02
Reduce heat to low
Reduce heat to low, cover with a tight-fitting lid, and simmer for 12 minutes until water is absorbed and quinoa is tender.
Look for: water is absorbed and quinoa is tender
Tap card to mark done - 03
Heat 1
Heat 1.5 tsp olive oil in a non-stick skillet over medium-high heat at 350°F (175°C).
Tap card to mark done - 04
Add 2 minced garlic cloves and 0
Add 2 minced garlic cloves and 0.5 diced red bell pepper; sauté for 2 minutes until fragrant and slightly softened.
Look for: fragrant and slightly softened
Tap card to mark done - 05
Add 150g peeled shrimp to the skillet…
Add 150g peeled shrimp to the skillet and cook for 2 to 3 minutes per side until pink, opaque, and cooked through.
Look for: pink, opaque, and cooked through
Tap card to mark done - 06
Stir in 1 cup baby spinach and…
Stir in 1 cup baby spinach and the juice of 0.5 lemon, cooking for 1 minute until spinach wilts.
Look for: spinach wilts
Tap card to mark done - 07
Fluff quinoa with a fork
Fluff quinoa with a fork, transfer to a serving bowl, and top with the garlic shrimp and vegetable mixture.
Ready when: everything is assembled and ready to enjoy
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