Pan-Seared Shrimp with Tomato and Spinach Skillet

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

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 (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 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.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

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

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Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Pan-Seared Shrimp with Tomato and Spinach Skillet?

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 olive oil from drying out.

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

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 Tomato and Spinach Skillet 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 Tomato and Spinach Skillet whole30?

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

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