Sautéed Shrimp and Spinach Rice Bowl with Lemon-Garlic Sauce

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

Tender shrimp sautéed with fresh spinach in a bright lemon-garlic sauce served over fluffy jasmine rice for a quick, flavorful meal. This mediterranean-inspired seafood ready in about 30 minutes pairs uncooked jasmine rice, water, large shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 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, then combine with 2 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and fluff with fork.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes without moving until edges turn pink, then flip and cook another 1-2 minutes until shrimp are opaque.
  4. Step 4: Stir in 5 oz fresh spinach, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1-2 minutes until spinach wilts and sauce coats shrimp.
  5. Step 5: Serve shrimp and spinach mixture over the cooked jasmine rice immediately, spooning any pan sauce over the top.

Frequently asked questions

How long does Sautéed Shrimp and Spinach Rice Bowl with Lemon-Garlic Sauce 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 Spinach Rice Bowl with Lemon-Garlic Sauce?

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 Spinach Rice Bowl with Lemon-Garlic Sauce?

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 Spinach Rice Bowl with Lemon-Garlic Sauce 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.

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

Mediterranean 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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