Sautéed Shrimp with Garlic Lemon Butter and Wilted Spinach

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

Juicy shrimp cooked quickly in a garlic lemon butter sauce paired with tender wilted spinach for a bright, savory seafood dish. This mediterranean-inspired seafood ready in about 20 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add 1 lb peeled and deveined shrimp, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Sauté for 2 minutes per side until shrimp turn opaque and pink.
  2. Step 2: Remove shrimp to a plate and reduce heat to medium. Add remaining 2 tbsp butter and 4 minced garlic cloves to the skillet, cooking for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 tbsp fresh lemon juice, then add 6 cups fresh spinach to the skillet. Sauté for 2-3 minutes, stirring frequently, until spinach is wilted and tender.
  4. Step 4: Return shrimp to the skillet, tossing gently in the garlic lemon butter sauce with the spinach. Cook for an additional 1 minute to combine flavors.
  5. Step 5: Serve immediately, garnishing with an extra squeeze of lemon if desired.

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Frequently asked questions

How long does Sautéed Shrimp with Garlic Lemon 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 Lemon 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 Lemon 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 Lemon 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.

What goes well with Sautéed Shrimp with Garlic Lemon Butter and Wilted Spinach?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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