Garlic-Tomato Shrimp with Wilted Spinach and Herbs

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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 developed and reviewed.

Quickly sautéed shrimp in a garlicky tomato sauce served over tender wilted spinach, a nutrient-packed Whole30 meal. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 26 minutes, pairs large shrimp, peeled and deveined, fresh spinach leaves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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: 8 min Cook: 18 min Serves 4 Mediterranean cuisine 200 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
4 cups fresh spinach leaves
2 tbsp extra virgin olive oil
5 minced garlic cloves
1 1/2 cups diced plum tomatoes (canned or fresh)
1 tsp sea salt
1/2 tsp black pepper
3 tbsp fresh parsley, chopped
1 tsp lemon zest

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 1 1/2 cups diced plum tomatoes to the skillet with 1 tsp sea salt and 1/2 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
Step 3: Stir in 1 lb peeled and deveined shrimp, spreading them evenly. Cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
Step 4: Add 4 cups fresh spinach leaves to the skillet and cook for 2 minutes, stirring gently until the spinach wilts.
Step 5: Remove from heat and sprinkle with 3 tbsp chopped fresh parsley and 1 tsp lemon zest before serving.