Sautéed Citrus-Garlic Shrimp with Spinach and Quinoa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Bright and flavorful shrimp sautéed with garlic and orange zest served over fluffy quinoa and wilted spinach for a quick, vibrant meal. This Mediterranean-inspired seafood recipe (gluten free, high protein), ready in about 30 minutes, pairs large shrimp (peeled and deveined), olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Ingredients

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp orange zest
• 2 tbsp orange juice
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups baby spinach
• 1 cup quinoa
• 2 cups water
• 1 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa and drain. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined shrimp, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, and 1 tsp orange zest to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
4. Step 4: Stir in 2 tbsp fresh orange juice and 4 cups baby spinach to the skillet. Cook for 1-2 minutes until spinach wilts and shrimp are coated in the citrus-garlic sauce.
5. Step 5: Serve the shrimp and spinach mixture over the cooked quinoa, garnished with 1 tbsp chopped fresh parsley.