Sautéed Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes
A bright and savory sauté of shrimp infused with garlic and lemon, paired with fresh spinach and sweet cherry tomatoes for a light, healthy dinner. This mediterranean-inspired seafood (low carb) ready in about 20 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp extra virgin olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb large shrimp, peeled and deveined, to the skillet. Cook for 2 minutes on one side until edges turn pink, then flip and cook another 2 minutes until opaque.
- Step 3: Stir in 1 cup halved cherry tomatoes and 4 cups fresh spinach leaves, cooking for 2-3 minutes until spinach wilts and tomatoes soften.
- Step 4: Pour in 2 tbsp fresh lemon juice and season with 1 tsp salt and 1/2 tsp black pepper. Toss everything together and cook for an additional minute until heated through.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.
Frequently asked questions
How long does Sautéed Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes take to make?
Total time is about 20 minutes (10 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 Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes?
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 Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes?
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 Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes 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 Sautéed Lemon-Garlic Shrimp with Spinach and Cherry Tomatoes low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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