Garlic Sautéed Shrimp with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shrimp sautéed with garlic, sun-dried tomatoes, and fresh spinach for a nutrient-rich, flavorful dish. This Mediterranean-inspired seafood recipe (whole30, low carb), ready in about 25 minutes, pairs raw shrimp (peeled and deveined), extra virgin olive oil, garlic cloves (minced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 230 cal/serving

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Ingredients

1 lb raw shrimp (peeled and deveined)
3 tbsp extra virgin olive oil
5 garlic cloves (minced)
1/3 cup sun-dried tomatoes (chopped, oil-packed)
4 cups fresh spinach leaves (washed)
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp lemon zest
1 tbsp lemon juice

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Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Stir in 1/3 cup chopped sun-dried tomatoes, cooking for 2 minutes to release their flavor.
Step 3: Add 1 lb peeled and deveined raw shrimp to the skillet, cooking for 3-4 minutes on each side until the shrimp turn pink and opaque.
Step 4: Add 4 cups fresh spinach leaves, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper, stirring continuously until the spinach wilts, about 2 minutes.
Step 5: Remove from heat and stir in 1 tsp lemon zest and 1 tbsp lemon juice. Serve immediately.