Sautéed Citrus-Garlic Shrimp with Spinach and Quinoa

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

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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Citrus-Garlic Shrimp with Spinach and Quinoa 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 Citrus-Garlic Shrimp with Spinach and Quinoa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Citrus-Garlic Shrimp with Spinach and Quinoa?

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 Citrus-Garlic Shrimp with Spinach and Quinoa 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 Citrus-Garlic Shrimp with Spinach and Quinoa gluten free?

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

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