Garlic-Sautéed Shrimp with Spinach and Sun-Dried Tomatoes
Juicy shrimp quickly sautéed with garlic, sun-dried tomatoes, and fresh spinach for a nutrient-packed, flavorful skillet meal. This mediterranean-inspired seafood (whole30, paleo) ready in about 18 minutes pairs shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 5 cloves garlic cloves, thinly sliced
- 1/3 cup sun-dried tomatoes, chopped
- 4 cups baby spinach leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp lemon zest
- 2 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, then add 5 thinly sliced garlic cloves; sauté for 1 minute until fragrant and golden.
- Step 2: Add 1 lb peeled and deveined shrimp to the skillet along with 1/3 cup chopped sun-dried tomatoes; cook for 3-4 minutes, stirring frequently, until shrimp are pink and cooked through.
- Step 3: Toss in 4 cups baby spinach leaves, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper; cook for 2 minutes until spinach wilts but remains bright green.
- Step 4: Remove skillet from heat, stir in 1 tsp lemon zest and 2 tbsp lemon juice for a fresh finish, then serve immediately.
Frequently asked questions
How long does Garlic-Sautéed Shrimp with Spinach and Sun-Dried Tomatoes take to make?
Total time is about 18 minutes (8 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 Sun-Dried Tomatoes?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Garlic-Sautéed Shrimp with Spinach and Sun-Dried Tomatoes?
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 Sun-Dried Tomatoes 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.
Is Garlic-Sautéed Shrimp with Spinach and Sun-Dried Tomatoes whole30?
Yes — this recipe is tagged whole30, paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
