Sautéed Garlic Butter Shrimp with Lemon and Spinach

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

Juicy shrimp cooked in a garlic butter sauce with a bright splash of lemon and fresh spinach for a quick and flavorful seafood meal. This mediterranean-inspired seafood (low carb) ready in about 13 minutes pairs large shrimp, peeled and deveined, unsalted butter, 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 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.4 (9 ratings) Prep: 5 min Cook: 8 min Serves 3 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat until the butter is melted and foaming.
  2. Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes (if using), sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until the shrimp turn pink and opaque.
  4. Step 4: Add 4 cups fresh spinach to the skillet and sauté with the shrimp for 1-2 minutes until the spinach wilts.
  5. Step 5: Remove the skillet from heat and stir in 2 tbsp freshly squeezed lemon juice. Toss everything gently to combine and serve immediately.

Frequently asked questions

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

Total time is about 13 minutes (5 min prep + 8 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 Lemon and Spinach?

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

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Lemon and Spinach 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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