One-Pot Garlic Butter Shrimp with Lemon Spinach
Succulent shrimp cooked in a garlic butter sauce served over tender sautéed spinach with a bright lemon finish. This seafood-inspired quick meals (low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 5 cups baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound large shrimp seasoned with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Sauté for 2-3 minutes each side until shrimp turn pink and opaque, then transfer to a plate.
- Step 2: Lower heat to medium and add 3 tablespoons unsalted butter to the same skillet. Once melted, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 5 cups baby spinach to the skillet and sauté with the garlic butter for 2-3 minutes until spinach wilts and reduces in volume.
- Step 4: Return the cooked shrimp to the skillet, drizzle with 2 tablespoons fresh lemon juice, and toss everything together for 1 minute to combine flavors. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Garlic Butter Shrimp with Lemon Spinach take to make?
Total time is about 20 minutes (10 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 One-Pot Garlic Butter Shrimp with Lemon 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 unsalted butter from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Shrimp with Lemon 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 One-Pot Garlic Butter Shrimp with Lemon 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 One-Pot Garlic Butter Shrimp with Lemon Spinach low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Sautéed Garlic Shrimp with Zesty Lemon and Fresh Parsley
Pan-Seared Gulf Shrimp with Garlic Butter and Parsley
Sautéed Shrimp with Garlic, Lemon, and Fresh Herbs
Sautéed Garlic Butter Shrimp with Lemon Parsley Rice
Sautéed Snowy Egret-Style Lemon Garlic Shrimp
Garlic and Herb Sautéed Shrimp with Zucchini Noodles
