Sautéed Tuscan Garlic Shrimp with Spinach

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

Succulent shrimp simmered in a fragrant garlic and onion sauce, finished with fresh spinach for a vibrant, Whole30-friendly seafood dish. This Mediterranean-inspired seafood recipe (whole30, paleo), ready in about 25 minutes, pairs sea salt, black pepper, avocado oil 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 220 cal/serving

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Ingredients

1 lb medium-large shrimp, peeled and deveined
1 tsp sea salt
1/2 tsp black pepper
2 tbsp avocado oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
4 cups fresh spinach leaves
1 cup diced tomatoes, canned
1/4 cup fresh basil leaves, chopped

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Instructions

Step 1: Season 1 lb medium-large shrimp with 1 tsp sea salt and 1/2 tsp black pepper. Set aside.
Step 2: Heat 2 tbsp avocado oil in a large skillet over medium heat until shimmering, about 1 minute.
Step 3: Add 1 finely chopped small yellow onion and sauté for 3-4 minutes until translucent and fragrant.
Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
Step 5: Add the seasoned shrimp to the skillet and cook for 3 minutes on one side until pink and opaque.
Step 6: Flip the shrimp and add 1 cup diced canned tomatoes, stirring gently. Cook for 2 more minutes until shrimp are fully cooked and sauce slightly thickens.
Step 7: Fold in 4 cups fresh spinach leaves and 1/4 cup chopped fresh basil, cooking for 1-2 minutes until spinach wilts and brightens.
Step 8: Remove from heat and serve immediately, spooning sauce over shrimp.