Sautéed Garlic Shrimp with Spinach and Sun-Dried Tomatoes
Succulent shrimp quickly sautéed with garlic, fresh spinach, and vibrant sun-dried tomatoes for a light yet flavorful seafood dish. This mediterranean-inspired seafood (low carb) ready in about 16 minutes pairs large shrimp, peeled and deveined, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4, minced garlic cloves
- 3 tbsp olive oil
- 5 cups fresh spinach
- 1/3 cup, chopped sun-dried tomatoes
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 2 minutes on one side until shrimp start turning pink and edges curl.
- Step 3: Flip the shrimp and add 5 cups fresh spinach and 1/3 cup chopped sun-dried tomatoes. Sauté for 2 more minutes, stirring occasionally, until spinach wilts and shrimp are opaque.
- Step 4: Remove from heat and drizzle with 2 tbsp fresh lemon juice, tossing briefly to combine and brighten flavors. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Garlic Shrimp with Spinach and Sun-Dried Tomatoes take to make?
Total time is about 16 minutes (10 min prep + 6 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 Spinach and Sun-Dried Tomatoes?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Garlic Shrimp with Spinach and Sun-Dried Tomatoes?
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 Spinach and Sun-Dried Tomatoes 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 Spinach and Sun-Dried Tomatoes 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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