Sautéed Shrimp with Garlic-Chili Butter and Wilted Spinach

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

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 (low carb) ready in about 20 minutes pairs peeled and deveined large shrimp, unsalted butter, minced 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 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.

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir in 1 tbsp fresh lemon juice and toss shrimp in the garlic-chili butter sauce for 30 seconds to coat evenly.
  5. Step 5: Serve the sautéed shrimp over the wilted spinach immediately, spooning any extra garlic-chili butter from the pan on top.

Frequently asked questions

How long does Sautéed Shrimp with Garlic-Chili Butter and Wilted Spinach take to make?

Total time is about 20 minutes (10 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-Chili Butter and Wilted Spinach?

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 unsalted butter from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic-Chili Butter and Wilted Spinach?

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-Chili Butter and Wilted Spinach 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-Chili Butter and Wilted Spinach low carb?

Yes — this recipe is tagged 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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