Sautéed Shrimp with Lemon and Garlic Spinach

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

Tender shrimp sautéed with garlic served over a bed of wilted lemon-infused spinach, perfect for a Whole30 dinner. This 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 4 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 1 lb large shrimp if necessary. Mince 5 garlic cloves.
  2. 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.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 6 cups fresh baby spinach and 1/2 tsp sea salt, stirring constantly for 2-3 minutes until spinach is wilted.
  5. 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.
  6. Step 6: Season with 1/2 tsp black pepper and serve immediately.

Frequently asked questions

How long does Sautéed Shrimp with Lemon and Garlic 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 Lemon and Garlic Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Lemon and Garlic 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 Lemon and Garlic 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 Lemon and Garlic Spinach whole30?

Yes — this recipe is tagged whole30, 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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