Sautéed Shrimp with Garlic, Cherry Tomatoes, and Spinach

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick Whole30 seafood dish featuring succulent shrimp sautéed with garlic, fresh cherry tomatoes, and vibrant spinach, perfect for a nutritious weeknight dinner. This Mediterranean-inspired seafood recipe (whole30, gluten free), ready in about 20 minutes, pairs large shrimp, cherry tomatoes, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 pint, halved cherry tomatoes
5 cups, washed and stems removed fresh spinach
5, thinly sliced garlic cloves
3 tbsp extra virgin olive oil
1/4 tsp red pepper flakes
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1 tbsp fresh lemon juice
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant and garlic edges turn golden but not burnt.
Step 2: Add 1 lb peeled and deveined large shrimp, seasoning with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Step 3: Add remaining 1 tbsp olive oil to skillet along with 1 pint halved cherry tomatoes and 1/2 tsp sea salt. Cook tomatoes for 3-4 minutes until softened and juicy.
Step 4: Stir in 5 cups fresh spinach and cook for 2 minutes until just wilted.
Step 5: Return shrimp to skillet and toss with vegetables. Sprinkle with 1/4 tsp black pepper and drizzle with 1 tbsp fresh lemon juice. Remove from heat.
Step 6: Garnish with 2 tbsp chopped fresh parsley and serve immediately.