Garlic Herb Shrimp Quinoa Bowl
Succulent sautéed shrimp served over fluffy quinoa with roasted zucchini and fresh lemon. A protein-rich, satisfying meal made without 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 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
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
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
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan · Colander · Knife and cutting board
Time saver
Cook a larger batch of quinoa ahead of time to reduce weeknight prep time down to 10 minutes.
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 9 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.25 cup of quinoa and rinse under cold water in a fine-mesh strainer.
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Combine the rinsed quinoa with 0
In a small saucepan, combine the rinsed quinoa with 0.5 cup of water. Bring to a boil over high heat, then lower the heat to low, cover with a lid, and simmer for 15 minutes until the water is absorbed and grains are fluffy.
Look for: the water is absorbed and grains are fluffy
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Heat 0
While quinoa cooks, heat 0.5 tbsp of olive oil in a skillet over medium-high heat (around 375°F / 190°C).
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Dice 0
Dice 0.5 medium zucchini and add to the skillet. Cook for 4 to 5 minutes until tender-crisp and lightly browned.
Look for: tender-crisp and lightly browned
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Peel and mince 1 garlic clove
Peel and mince 1 garlic clove. Add the minced garlic and 150g of peeled, deveined shrimp to the skillet. Season with a pinch of black pepper.
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Sauté for 3 to 4 minutes
Sauté for 3 to 4 minutes, turning the shrimp once, until they are opaque, pink, and firm to the touch.
Look for: they are opaque, pink, and firm to the touch
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Remove the skillet from heat and stir…
Remove the skillet from heat and stir in 1 tbsp of chopped fresh parsley and 1 tbsp of fresh lemon juice.
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Fluff the quinoa with a fork and…
Fluff the quinoa with a fork and spoon it into a serving bowl. Top with the sautéed shrimp and zucchini.
Ready when: everything is assembled and ready to enjoy
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Serve immediately
Serve immediately. Store any leftovers in a sealed container in the refrigerator for up to 2 days.
Ready when: everything is assembled and ready to enjoy
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