Garlic Sautéed Shrimp with Spinach and Lemon
Plump shrimp cooked in aromatic garlic and lemon, finished with wilted spinach for a fast, protein-packed meal. This american-inspired whole30 ready in about 20 minutes pairs peeled and deveined Shrimp, Olive oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined Shrimp
- 2 tbsp Olive oil
- 3 cloves, minced Garlic
- 1, zested and juiced Lemon
- 2 cups, fresh Spinach
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 1 minute until fragrant (do not brown). Add 2 cups fresh spinach and cook for 1-2 minutes until wilted.
- Step 3: Return shrimp to skillet, add 1 teaspoon lemon zest and 1 tablespoon lemon juice, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and heat through for 1 minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic Sautéed Shrimp with Spinach and Lemon take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic Sautéed Shrimp with Spinach and Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Garlic Sautéed Shrimp with Spinach and Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic Sautéed Shrimp with Spinach and Lemon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic Sautéed Shrimp with Spinach and Lemon?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
