Sautéed Garlic Butter Shrimp with Avocado and Spinach
A quick keto-friendly shrimp dish featuring garlic butter sautéed shrimp served over creamy avocado and wilted spinach. This keto (keto, low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 4 cups fresh baby spinach
- 1 medium ripe avocado, diced
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 3 tablespoons of unsalted butter in a large skillet over medium heat until melted and shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 12 ounces of large peeled and deveined shrimp to the skillet, seasoning with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque with slightly crispy edges.
- Step 3: Remove shrimp from the skillet and set aside. In the same skillet, add 4 cups of fresh baby spinach and sauté for 2 minutes until wilted and tender.
- Step 4: Turn off the heat and stir in 1 medium diced ripe avocado and 1 tablespoon lemon juice, tossing gently to combine.
- Step 5: Return the shrimp to the skillet and sprinkle 2 tablespoons chopped fresh parsley on top. Serve immediately while warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Butter Shrimp with Avocado and Spinach 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 Garlic Butter Shrimp with Avocado 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Butter Shrimp with Avocado 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 Butter Shrimp with Avocado and Spinach 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.
Is Sautéed Garlic Butter Shrimp with Avocado and Spinach keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
