Pan-Seared Lemon Garlic Shrimp with Sautéed Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Quick pan-seared shrimp infused with lemon and garlic served on a bed of buttery sautéed spinach for a light, vibrant meal. This mediterranean-inspired seafood ready in about 20 minutes pairs peeled and deveined large shrimp, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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, peeled and deveined large shrimp
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4, minced garlic cloves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 6 cups, washed and dried baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and starts to sizzle.
2. Step 2: Add 1 lb peeled and deveined shrimp in a single layer, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2 minutes without moving until edges turn pink and slightly crispy.
3. Step 3: Flip shrimp and add 2 minced garlic cloves, 1 tsp lemon zest, and 1 tbsp lemon juice. Sauté for another 2 minutes until shrimp are opaque and garlic is fragrant.
4. Step 4: Remove shrimp from skillet and set aside. In the same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Add remaining 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Add 6 cups baby spinach, 1/2 tsp salt, and 1/4 tsp red pepper flakes if using. Sauté spinach for 2-3 minutes until wilted but still bright green.
6. Step 6: Return shrimp to skillet, sprinkle with 2 tbsp chopped fresh parsley and remaining 1 tbsp lemon juice. Toss gently to combine and heat through for 1 minute before serving.