Being a single mom, I don’t have much time so I’m always creating quick, healthy and (usually) low-carb meals. So I threw together this Easy, 5 Minute, Low-Carb Shrimp & Peach Salad with feta cheese and arugula. I like to make extra everything and package it away like a little squirrel, in the freezer, to add to other dishes in a pinch. The 4Hour BODY Diet by Tim Ferriss says eat the same thing over and over again, but I just can’t! I love variety and am pretty creative with my cooking, and since I “batch cook” aka make extra and store it, I can add bits of this and bits of that to come up with different combinations pretty quickly.
I like to grab all of the ingredients at once and put it on my counter, I noticed Jaime Oliver and Rachel Ray do this a lot. I find it saves time, and I don’t miss any ingredients and it kinda helps me put it all together in my mind when I do this.
I grabbed the shrimp and feta from the freezer, and ran the shrimp under hot water in a strainer.
While that was thawing I chopped up a few pieces of feta first so it could thaw out on the cutting board while I did everything else.
I grabbed a handful or organic arugula (pre-washed) from the store, sliced up the peach added that on top of the arugula, and then then added the feta.
I always have a jar of homemade dressing on hand in the fridge as well. You can find the recipe fro that here. I find it goes well with just about any salad if you need it in a pinch.
While that was all sitting a bowl, I grabbed the shrimp, threw them in a pan with a little coconut oil. Sprinkled some chill powder, garlic powder, salt and pepper, and sautéed them until they were pink.
I tossed the salad in the dressing before I laid the shrimp on top, and that was it! It was a delicious and easy healthy recipe. You could make this easy, 5 Minute, Low-Carb Shrimp & Peach Salad for yourself tonight!
Let me know about ways you save time in the kitchen and please share any 5 min. recipes you love, in the comments below.
- 24 raw shrimp (thawed, peel removed, and deveined)
- 2 peaches (or nectarines)
- 1 cup crumbled feta
- 1container of Baby arugula (5oz)
- 1 tblsp coconut oil
- 1/4 tsp. child powder
- 1/4 tsp. garlic powder
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 clove of garlic (minced)
- 1 tsp honey
- 1tsp dijon mustard
- salt and pepper to taste
- Cut up the peach into bite sized pieces, and crumble the feta. Add those to ingredients and the container of arugula to a large salad bowl.
- Heat pan on medium heat. Add coconut oil. Rinse the shrimp and add to the hot pan. Sprinkle with child powder, garlic powder and salt and pepper. Sauté until pink.
- Toss the salad with dressing and add the cooked shrimp on top.
- Mix together olive oil, apple cider vinegar, fresh minced garlic, honey, dijon mustard, salt and pepper in a bowl or shake it in a jar. It keeps well in the fridge for 1 week.
