One-Pot Garlic Butter Shrimp with Spinach and Lemon
A quick and effortless shrimp dish sautéed in garlic butter with fresh spinach and bright lemon zest, perfect for a simple yet flavorful dinner. This general-inspired seafood (low carb) ready in about 15 minutes pairs 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 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.
Ingredients
- 12 oz shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 4 cups fresh baby spinach
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat a large skillet over medium heat and add 3 tbsp unsalted butter. Once melted and bubbling, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 12 oz peeled and deveined shrimp to the skillet in a single layer. Cook for 2 minutes per side until the shrimp turn pink and opaque, stirring gently.
- Step 3: Toss in 4 cups fresh baby spinach and cook for 1-2 minutes until wilted but still vibrant green.
- Step 4: Stir in 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Cook for another 30 seconds until the flavors meld and the sauce lightly coats the shrimp and spinach.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Garlic Butter Shrimp with Spinach and Lemon take to make?
Total time is about 15 minutes (5 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 Spinach and Lemon?
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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Shrimp with Spinach and Lemon?
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 Spinach and Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spinach and Lemon 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.
