Sautéed Shrimp with Garlic, Lemon, and Baby Spinach

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

Quick sautéed shrimp infused with garlic and lemon, served over tender baby spinach for a light and refreshing Whole30 seafood dish. This mediterranean-inspired whole30 (low carb, gluten free) ready in about 15 minutes pairs large shrimp, peeled and deveined, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 180 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 and add 4 minced garlic cloves; sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer; season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using; cook for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Remove shrimp from skillet and set aside.
  4. Step 4: In the same skillet, add 5 cups baby spinach and sauté for 2-3 minutes until wilted, stirring frequently.
  5. Step 5: Return shrimp to the skillet, add 2 tbsp freshly squeezed lemon juice, and toss everything together for 1 minute until heated through.
  6. Step 6: Serve immediately while hot.

Frequently asked questions

How long does Sautéed Shrimp with Garlic, Lemon, and Baby Spinach 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, Lemon, and Baby 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Shrimp with Garlic, Lemon, and Baby 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, Lemon, and Baby 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, Lemon, and Baby Spinach low carb?

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

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