Sautéed Shrimp with Spinach and Cherry Tomatoes in Garlic Oil

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

A quick Whole30 sauté of shrimp tossed with vibrant spinach and sweet cherry tomatoes, infused with fragrant garlic and olive oil. This mediterranean-inspired seafood (whole30, gluten-free) ready in about 15 minutes pairs peeled and deveined large shrimp, packed fresh spinach, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 5 min Cook: 10 min Serves 4 Mediterranean cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1-2 minutes until fragrant and garlic edges are golden but not burnt.
  2. Step 2: Add 1 lb peeled and deveined large shrimp seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Add 5 cups packed fresh spinach and 1 cup halved cherry tomatoes to the skillet. Cook, stirring gently, for 2-3 minutes until spinach wilts and tomatoes soften slightly.
  4. Step 4: Remove from heat and drizzle with 1 tbsp fresh lemon juice. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper to taste. Serve immediately as a light Whole30 seafood entrée.

Frequently asked questions

How long does Sautéed Shrimp with Spinach and Cherry Tomatoes in Garlic Oil 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 Spinach and Cherry Tomatoes in Garlic Oil?

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 packed fresh spinach from drying out.

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

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 in Garlic Oil 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 in Garlic Oil whole30?

Yes — this recipe is tagged whole30, 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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