Garlic Butter Shrimp with Quinoa and Edamame Veggie Bowl
Succulent garlic shrimp sautéed alongside crisp zucchini, red bell pepper, and edamame over a warm bed of fluffly quinoa. Packed with 57 grams of protein, this easy dinner comes together in under 20 minutes.
Prep
10 min
Cook
10 min
Total
20 min
Makes
1 serving
Created together. Shared with you.
Made by Karen + Lila
Karen 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
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
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
10 min
Total
20 min
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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
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Instructions
0 of 7 steps complete
Next: Rinse 0
- 01
Rinse 0
Rinse 0.75 cup (140g) of cooked quinoa under warm water or reheat if pre-cooked, setting it aside in a serving bowl.
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Heat a large non-stick skillet over medium…
Heat a large non-stick skillet over medium heat at 350°F (175°C) and add 1 tbsp (15ml) of olive oil.
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Add 2 minced garlic cloves
Add 2 minced garlic cloves, 1 sliced zucchini, 0.5 sliced red bell pepper, and 0.25 cup (40g) of shelled edamame to the pan. Sauté for 4 to 5 minutes until the vegetables are tender-crisp.
Look for: the vegetables are tender-crisp
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Push the vegetables to the outer edges…
Push the vegetables to the outer edges of the skillet and place 220g of raw, peeled, and deveined shrimp in the center in a single layer.
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Cook the shrimp for 2 to 3…
Cook the shrimp for 2 to 3 minutes per side until they turn opaque pink and form a gentle curl, indicating full doneness.
Look for: they turn opaque pink and form a gentle curl, indicating full doneness
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Squeeze 1 tbsp (15ml) of fresh lemon…
Squeeze 1 tbsp (15ml) of fresh lemon juice over the skillet and gently toss all ingredients together to combine.
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Transfer the hot shrimp and vegetable mix…
Transfer the hot shrimp and vegetable mix directly over the quinoa bowl, serve immediately, and store any extra 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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