Sautéed Lemon Garlic Shrimp with Wilted Spinach
Tender shrimp sautéed in a zesty lemon-garlic butter sauce served over a bed of vibrant wilted spinach for a light, flavorful meal. This Mediterranean-inspired seafood recipe (low-carb, gluten-free), ready in about 18 minutes, pairs large shrimp, peeled and deveined, olive oil, unsalted butter 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 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 5 oz baby spinach
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes (optional)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Step 2: Add 1 lb large shrimp, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using. Sauté for 2-3 minutes, stirring occasionally, until shrimp turn pink and opaque.
- Step 3: Reduce heat to medium, add 2 tbsp unsalted butter and 4 minced garlic cloves. Cook, stirring frequently, for 1 minute until fragrant and garlic softens.
- Step 4: Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest, then immediately add 5 oz baby spinach. Toss spinach with shrimp and butter sauce for 1-2 minutes until spinach wilts but remains bright green.
- Step 5: Remove from heat and serve immediately, spooning the lemon garlic butter sauce over the shrimp and spinach.
Frequently asked questions
How long does Sautéed Lemon Garlic Shrimp with Wilted Spinach take to make?
Total time is about 18 minutes (10 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 Lemon Garlic Shrimp with Wilted 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 Lemon Garlic Shrimp with 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 Lemon Garlic Shrimp with 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 Lemon Garlic Shrimp with Wilted Spinach low-carb?
Yes — this recipe is tagged low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
