Pan-Seared Shrimp with Spinach and Tomato Basil Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp pan-seared and finished in a fresh tomato and basil sauce with wilted spinach, creating a colorful and healthy Whole30 meal. This mediterranean-inspired whole30 (gluten free) ready in about 25 minutes blends peeled and deveined large shrimp, packed baby spinach, medium, diced Roma tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 230 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Mediterranean cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 3 minced garlic cloves for 30 seconds until fragrant.
  3. Step 3: Add 3 diced medium Roma tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 5 minutes until tomatoes break down and sauce thickens.
  4. Step 4: Stir in 4 cups packed baby spinach and 1/3 cup chopped fresh basil. Cook for 2-3 minutes until spinach wilts.
  5. Step 5: Return shrimp to skillet, drizzle with 1 tbsp freshly squeezed lemon juice, and toss gently to combine. Serve immediately.

Frequently asked questions

How long does Pan-Seared Shrimp with Spinach and Tomato Basil Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Shrimp with Spinach and Tomato Basil Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Shrimp with Spinach and Tomato Basil Sauce?

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 Pan-Seared Shrimp with Spinach and Tomato Basil Sauce 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 Pan-Seared Shrimp with Spinach and Tomato Basil Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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