Sautéed Shrimp with Spinach and Cherry Tomatoes

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

A quick Whole30 sauté of shrimp with garlic, fresh spinach, and cherry tomatoes for a light, nutrient-packed meal. This whole30 (gluten free) ready in about 20 minutes pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (13 ratings) Prep: 10 min Cook: 10 min Serves 4 220 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-high heat. Add 1 lb peeled and deveined shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté shrimp for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and 4 minced garlic cloves. Sauté garlic for 30 seconds until fragrant.
  3. Step 3: Add 1 cup halved cherry tomatoes and cook for 2 minutes until they begin to soften.
  4. Step 4: Add 6 cups fresh spinach, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, stirring frequently, until spinach wilts, about 3 minutes.
  5. Step 5: Return shrimp to the skillet and toss everything together for 1 minute to combine and heat through. Serve with lemon wedges for squeezing over.

Frequently asked questions

How long does Sautéed Shrimp with Spinach and Cherry Tomatoes 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 Spinach and Cherry Tomatoes?

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 large shrimp from drying out.

Can I substitute ingredients in Sautéed Shrimp with Spinach and Cherry Tomatoes?

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 Spinach and Cherry Tomatoes 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 Spinach and Cherry Tomatoes whole30?

Yes — this recipe is tagged whole30, gluten free, dairy 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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