Stovetop Lemon-Garlic Shrimp with Spinach and Feta
Juicy shrimp quickly sautéed with garlic and lemon, tossed with fresh spinach and crumbled feta cheese. This Mediterranean-inspired seafood recipe, ready in about 13 minutes, pairs extra virgin olive oil, large shrimp, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb, peeled and deveined large shrimp
- 4 minced garlic cloves
- 1/4 tsp red pepper flakes
- 2 tbsp fresh lemon juice
- 4 cups baby spinach leaves
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined large shrimp in a single layer and cook for 2 minutes without moving until edges start to turn pink.
- Step 2: Flip the shrimp and add 4 minced garlic cloves and 1/4 tsp red pepper flakes. Sauté for 1-2 minutes until garlic is fragrant and shrimp are opaque.
- Step 3: Add 2 tbsp fresh lemon juice, 4 cups baby spinach leaves, 1 tsp salt, and 1/2 tsp black pepper to the pan. Stir gently until spinach wilts, about 2 minutes.
- Step 4: Remove skillet from heat and sprinkle 1/2 cup crumbled feta cheese evenly over the shrimp and spinach. Let feta soften slightly for 1 minute before serving.
Frequently asked questions
How long does Stovetop Lemon-Garlic Shrimp with Spinach and Feta take to make?
Total time is about 13 minutes (5 min prep + 8 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 and Feta?
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 Stovetop Lemon-Garlic Shrimp with Spinach and Feta?
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 and Feta for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 and Feta?
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.
