Sautéed Shrimp and Garlic Rice Bowl with Spinach

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

Quick sautéed shrimp served over fragrant garlic rice and wilted spinach for a balanced, flavorful bowl. This asian-inspired seafood ready in about 30 minutes pairs medium shrimp, peeled and deveined, uncooked jasmine rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 20 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and keep covered.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add 12 oz peeled and deveined medium shrimp to the skillet, season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes per side until shrimp are opaque and slightly pink.
  4. Step 4: Add 4 cups baby spinach to the skillet with shrimp and toss for 1-2 minutes until spinach wilts.
  5. Step 5: Fluff cooked rice with a fork and divide into bowls. Top each bowl with the garlic shrimp and spinach mixture, sprinkle 1 tsp lemon zest evenly across the bowls, and serve immediately.

Frequently asked questions

How long does Sautéed Shrimp and Garlic Rice Bowl with Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 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 Shrimp and Garlic Rice Bowl with 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 Shrimp and Garlic Rice Bowl with 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 Shrimp and Garlic Rice Bowl with 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.

What goes well with Sautéed Shrimp and Garlic Rice Bowl with Spinach?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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