Sautéed Shrimp with Lemon and Garlic Spinach

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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 drafted and published.

Tender shrimp sautéed with garlic served over a bed of wilted lemon-infused spinach, perfect for a Whole30 dinner. This American-inspired seafood recipe (whole30, low carb), ready in about 20 minutes, pairs large shrimp, peeled and deveined, fresh baby spinach, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 American cuisine 210 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
6 cups fresh baby spinach
3 tbsp extra virgin olive oil
5 garlic cloves
2 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1 tsp lemon zest

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Instructions

Step 1: Peel and devein 1 lb large shrimp if necessary. Mince 5 garlic cloves.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the shrimp and 1/2 tsp sea salt, sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Step 4: Add 6 cups fresh baby spinach and 1/2 tsp sea salt, stirring constantly for 2-3 minutes until spinach is wilted.
Step 5: Return the shrimp to the skillet, add 2 tbsp lemon juice and 1 tsp lemon zest, tossing everything together for 1 minute to combine flavors.
Step 6: Season with 1/2 tsp black pepper and serve immediately.