Sautéed Shrimp with Garlic-Chili Butter and Wilted Spinach

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Juicy shrimp quickly sautéed in a fragrant garlic-chili butter, served over tender wilted spinach for a flavorful, low-carb meal. This Mediterranean-inspired seafood recipe (low carb), ready in about 20 minutes, pairs large shrimp, unsalted butter, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
4 tbsp unsalted butter
3, minced garlic cloves
1/2 tsp red chili flakes
1 tbsp fresh lemon juice
6 cups baby spinach
1 tbsp olive oil
1 tsp, divided salt
1/4 tsp, divided black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 6 cups baby spinach with 1/2 tsp salt and 1/8 tsp black pepper. Sauté for 2-3 minutes until just wilted and tender. Transfer spinach to a plate and keep warm.
Step 2: In the same skillet, melt 4 tbsp unsalted butter over medium-high heat. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, cooking for 30 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/8 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
Step 4: Stir in 1 tbsp fresh lemon juice and toss shrimp in the garlic-chili butter sauce for 30 seconds to coat evenly.
Step 5: Serve the sautéed shrimp over the wilted spinach immediately, spooning any extra garlic-chili butter from the pan on top.