Sautéed Shrimp and Spinach Rice Bowl with Garlic Lemon Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant rice bowl topped with garlic-lemon butter sautéed shrimp and wilted spinach, combining bright flavors and wholesome ingredients. This mediterranean-inspired rice & grains ready in about 30 minutes pairs medium shrimp, peeled and deveined, uncooked jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear; combine with 2 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 12 oz peeled and deveined shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Sauté shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, melt 3 tbsp unsalted butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes (if using), cooking for 1 minute until fragrant but not browned.
  4. Step 4: Add 4 cups baby spinach leaves and cook, stirring, for 2-3 minutes until wilted. Stir in 2 tbsp fresh lemon juice and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Return the cooked shrimp to the skillet, tossing gently with the spinach and garlic lemon butter to coat evenly and warm through for 1 minute.
  6. Step 6: Fluff the cooked jasmine rice with a fork and divide into 2 bowls. Top each bowl with half of the shrimp and spinach mixture. Serve immediately for a bright, buttery, and healthy meal.

Frequently asked questions

How long does Sautéed Shrimp and Spinach Rice Bowl with Garlic Lemon Butter take to make?

Total time is about 30 minutes (10 min prep + 20 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 Shrimp and Spinach Rice Bowl with Garlic Lemon Butter?

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 uncooked jasmine rice from drying out.

Can I substitute ingredients in Sautéed Shrimp and Spinach Rice Bowl with Garlic Lemon Butter?

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 Shrimp and Spinach Rice Bowl with Garlic Lemon Butter for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Shrimp and Spinach Rice Bowl with Garlic Lemon Butter?

Mediterranean rice & grains 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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