Sautéed Garlic Shrimp with Lemon and Spinach
Tender shrimp cooked quickly with garlic and fresh spinach, brightened with a squeeze of lemon for a light and satisfying dinner. This mediterranean-inspired seafood ready in about 15 minutes pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced 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 large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, minced
- 5 cups fresh baby spinach
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/4 teaspoon red pepper flakes, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 pound of peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes on one side until pink and opaque, then flip and cook another 1-2 minutes.
- Step 3: Add 5 cups of fresh baby spinach to the skillet and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the shrimp and spinach. Stir gently until the spinach wilts, about 1-2 minutes.
- Step 4: Remove from heat and drizzle 2 tablespoons of fresh lemon juice over the shrimp and spinach. Toss gently to combine and serve immediately.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Lemon and Spinach 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 Sautéed Garlic Shrimp with Lemon and Spinach?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Lemon and Spinach?
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 Sautéed Garlic Shrimp with Lemon and Spinach 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.
What goes well with Sautéed Garlic Shrimp with Lemon and Spinach?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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