Lemon Garlic Shrimp and Feta Salad
Seared garlic shrimp served over crisp spinach, cucumber, and sweet cherry tomatoes with crumbles of tangy feta cheese.
Prep
10 min
Cook
6 min
Total
16 min
Makes
1 serving
Created together. Shared with you.
Made by Belinda + Lila
Belinda 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
6 min
Total
16 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Leftover cooked shrimp can be stored in an airtight container 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 8 steps complete
Next: Pat 150g of peeled and deveined shrimp…
- 01
Pat 150g of peeled and deveined shrimp…
Pat 150g of peeled and deveined shrimp dry with a paper towel.
Tap card to mark done - 02
Heat 1 tsp olive oil in a…
Heat 1 tsp olive oil in a non-stick skillet over medium-high heat at 350°F (175°C).
Tap card to mark done - 03
Add 1 minced garlic clove and cook…
Add 1 minced garlic clove and cook for 30 seconds until fragrant without browning.
Look for: fragrant without browning
Tap card to mark done - 04
Place shrimp in the pan in a…
Place shrimp in the pan in a single layer and cook for 2 to 3 minutes per side until pink, opaque, and slightly curled.
Look for: pink, opaque, and slightly curled
Tap card to mark done - 05
Squeeze the juice of 0
Squeeze the juice of 0.5 lemon over the cooked shrimp and remove from heat.
Tap card to mark done - 06
Combine 2 cups baby spinach
In a serving bowl, combine 2 cups baby spinach, 0.5 diced cucumber, and 0.5 cup halved cherry tomatoes.
Tap card to mark done - 07
Top the fresh greens with the warm…
Top the fresh greens with the warm cooked shrimp and sprinkle 2 tbsp feta cheese over the salad.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Serve immediately while shrimp is warm
Serve immediately while shrimp is warm.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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