One-Pan Lemon-Garlic Shrimp with Spinach

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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.

Quick-cooked shrimp infused with garlic and lemon, finished with wilted spinach for a light, flavorful weeknight dinner. This one-pot recipe, ready in about 20 minutes, pairs shrimp, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 10 min Serves 2 280 cal/serving

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Ingredients

12 ounces, peeled and deveined shrimp
2 tablespoons olive oil
3 cloves, minced garlic
1, juiced and zest lemon
2 cups, fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside.
Step 2: In the same skillet, add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 lemon juice and 1 lemon zest, stirring to combine.
Step 3: Return shrimp to skillet, add 2 cups fresh spinach, and toss until spinach wilts, about 1 minute. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.