Garlic-Sautéed Tuscan Shrimp with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp cooked in ghee with garlic and onions, finished with fresh spinach for a vibrant, Whole30-compliant dish. This mediterranean-inspired whole30 (paleo) ready in about 22 minutes pairs peeled and deveined medium-large shrimp, ghee, medium, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons ghee in a large skillet over medium heat until shimmering. Add 1/2 medium finely diced yellow onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
  3. Step 3: Add 1 pound peeled and deveined medium-large shrimp to the skillet in a single layer. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook for 2-3 minutes on one side until pink and opaque.
  4. Step 4: Flip shrimp and cook for another 2 minutes until fully cooked through and edges are slightly crispy.
  5. Step 5: Add 3 cups fresh baby spinach and 1 tablespoon avocado oil, stirring until spinach wilts, about 2 minutes. Adjust seasoning if needed and serve immediately.

Frequently asked questions

How long does Garlic-Sautéed Tuscan Shrimp with Spinach take to make?

Total time is about 22 minutes (10 min prep + 12 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 Tuscan Shrimp with Spinach?

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 ghee from drying out.

Can I substitute ingredients in Garlic-Sautéed Tuscan Shrimp with Spinach?

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 Tuscan Shrimp with Spinach 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 Tuscan Shrimp with Spinach whole30?

Yes — this recipe is tagged whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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