Sautéed Shrimp and Spinach with Garlic and Lemon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Quick sauté of plump shrimp and tender spinach flavored with garlic and a bright squeeze of lemon, ideal for a light Whole30 meal. This whole30 (gluten free, dairy free) ready in about 15 minutes pairs peeled and deveined large shrimp, washed and dried fresh spinach, thinly sliced garlic cloves 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, peeled and deveined large shrimp
• 6 cups, washed and dried fresh spinach
• 5 cloves, thinly sliced garlic cloves
• 3 tbsp olive oil
• 2 tbsp, freshly squeezed lemon juice
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp, optional red pepper flakes

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
3. Step 3: Add 6 cups fresh spinach to the skillet along with 1 tsp sea salt, 1/4 tsp black pepper, and optional 1/4 tsp red pepper flakes. Toss gently and cook for 2-3 minutes until the spinach wilts.
4. Step 4: Remove from heat and stir in 2 tbsp freshly squeezed lemon juice. Serve immediately while warm.