Sautéed Shrimp with Lemon-Garlic Spinach

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

Tender shrimp sautéed with garlic and tossed with bright lemon juice and wilted spinach for a quick, nutritious meal. This international-inspired seafood ready in about 15 minutes pairs large shrimp, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

★ 4.5 (11 ratings) Prep: 5 min Cook: 10 min Serves 2 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 12 oz peeled shrimp with 3/4 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil over medium-high heat in a large skillet until shimmering, then add 4 sliced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
  4. Step 4: Add 5 oz baby spinach leaves and 1/4 tsp red pepper flakes (if using) to the skillet, stirring until spinach wilts, about 2 minutes.
  5. Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice. Serve immediately for a light and flavorful dish.

Frequently asked questions

How long does Sautéed Shrimp with Lemon-Garlic 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 Lemon-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-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-Garlic Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Garlic Spinach?

International 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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