Stovetop Lemon-Garlic Shrimp with Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp sautéed with fresh garlic and bright lemon juice, tossed with tender spinach for a healthy dinner. This mediterranean-inspired seafood ready in about 12 minutes pairs peeled and deveined large shrimp, olive oil, thinly sliced 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 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.

Prep: 5 min Cook: 7 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until hot but not smoking, about 1 minute.
  2. Step 2: Add 4 thinly sliced garlic cloves and sauté for 30 seconds until fragrant and lightly golden.
  3. Step 3: Add 12 oz peeled and deveined large shrimp to the skillet in a single layer, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using; cook for 2 minutes without stirring until the shrimp start to turn pink on one side.
  4. Step 4: Flip the shrimp and cook for another 2 minutes until opaque and cooked through.
  5. Step 5: Add 4 cups baby spinach and 2 tbsp fresh lemon juice to the skillet; toss gently and cook for 1-2 minutes until the spinach wilts but remains bright green.
  6. Step 6: Remove from heat and serve immediately.

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Frequently asked questions

How long does Stovetop Lemon-Garlic Shrimp with Spinach take to make?

Total time is about 12 minutes (5 min prep + 7 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 Stovetop Lemon-Garlic Shrimp with Spinach?

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 olive oil from drying out.

Can I substitute ingredients in Stovetop Lemon-Garlic Shrimp with 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 Stovetop Lemon-Garlic Shrimp with 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 Stovetop Lemon-Garlic Shrimp with Spinach?

Mediterranean 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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