Sautéed Garlic Shrimp with Lemon and Wilted Spinach

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

Quick sauté of shrimp with garlic and lemon served over lightly wilted spinach for a fresh, protein-rich meal. This mediterranean-inspired seafood (low carb) ready in about 15 minutes pairs peeled and deveined large shrimp, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Prep: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes without stirring until the shrimp start to turn pink on one side.
  3. Step 3: Flip the shrimp and cook for another 2 minutes until fully pink and opaque. Season with 3/4 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Remove shrimp from skillet and set aside. Add 6 cups fresh spinach to the same skillet and sauté for 2-3 minutes until wilted and bright green.
  5. Step 5: Return shrimp to the skillet, drizzle with 2 tbsp fresh lemon juice, toss gently to combine, and remove from heat. Serve immediately.

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Frequently asked questions

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

Total time is about 15 minutes (5 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 Shrimp with Lemon and Wilted 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic Shrimp with Lemon and Wilted 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 Shrimp with Lemon and Wilted Spinach 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 Garlic Shrimp with Lemon and Wilted 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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