Pan-Seared Shrimp with Tomato and Spinach Skillet

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

Juicy shrimp quickly pan-seared then tossed with a fragrant tomato and spinach sauce for a simple, nutrient-packed Whole30 meal. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 22 minutes, pairs large shrimp, peeled and deveined, olive oil, sea salt 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 12 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
3 fresh garlic cloves, minced
1 1/2 cups cherry tomatoes, halved
3 cups fresh baby spinach
2 tbsp fresh basil leaves, chopped
1 tbsp lemon juice

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Instructions

Step 1: Season 1 lb large peeled shrimp with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
Step 3: Add the shrimp in a single layer and sear for 3 minutes without moving until pink on the bottom.
Step 4: Flip shrimp and cook for another 2 minutes until just cooked through. Remove shrimp from skillet and set aside.
Step 5: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 6: Add 1 1/2 cups halved cherry tomatoes and cook for 3 minutes until they soften and release juices.
Step 7: Stir in 3 cups fresh baby spinach and cook for 2 minutes until wilted.
Step 8: Return shrimp to skillet, add 2 tbsp chopped fresh basil and 1 tbsp lemon juice, tossing gently to combine and heat through.
Step 9: Serve immediately for a bright, fresh seafood skillet.