Sautéed Shrimp and Spinach Rice Bowl with Lemon-Garlic Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 recipe, 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.

Ingredients

• 1 cup uncooked jasmine rice
• 2 cups water
• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 5 oz fresh spinach
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.