Sautéed Shrimp with Garlic and Spinach in Chili Oil

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

Quick sautéed shrimp infused with garlic and a touch of chili oil, served over wilted spinach for a spicy Whole30 seafood dish. This mediterranean-inspired whole30 (low carb) ready in about 15 minutes pairs large shrimp, peeled and deveined, olive oil, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp chili flakes, sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Increase heat to medium-high and add 1 lb peeled and deveined shrimp. Season with 1 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until they turn opaque and slightly caramelized.
  3. Step 3: Add 6 cups fresh spinach to the skillet and toss with shrimp, cooking for 2 minutes more until spinach is wilted.
  4. Step 4: Remove from heat and serve immediately with fresh lemon wedges to squeeze over the top.

Frequently asked questions

How long does Sautéed Shrimp with Garlic and Spinach in Chili Oil take to make?

Total time is about 15 minutes (5 min prep + 10 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 with Garlic and Spinach in Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic and Spinach in Chili Oil?

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 with Garlic and Spinach in Chili Oil 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 Shrimp with Garlic and Spinach in Chili Oil whole30?

Yes — this recipe is tagged whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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