shrimp and spinach recipe
The Best shrimp and spinach recipe
This dish is packed with protein from the shrimp and iron from the spinach, making it a great way to get in some solid nutrients without feeling like you’re eating “health food.” I like to serve it over rice or with a side of crusty bread to soak up the garlic butter sauce. It’s light enough for a summer dinner but hearty enough to feel satisfying any time of year. Plus, it’s one of those meals that looks fancy but is actually super simple, so it’s great for when I want to impress guests without stressing.
Garlic Butter Shrimp and Spinach
A quick and flavorful dish featuring succulent shrimp sautéed in garlic butter with fresh spinach. Perfect for a light yet satisfying meal, ready in under 30 minutes.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups fresh spinach, washed and dried
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
- Crusty bread or cooked pasta
- Grated Parmesan cheese
👨🍳Directions
-
1
Pat the shrimp dry with a paper towel and season with salt and black pepper. Set aside. -
2
Heat a large skillet over medium-high heat. Add 2 tbsp of butter and let it melt. -
3
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside. -
4
In the same skillet, add the remaining 2 tbsp of butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant. -
5
Add the spinach to the skillet in batches, stirring until wilted. This should take about 2-3 minutes. -
6
Return the shrimp to the skillet and add the lemon juice. Toss everything together to coat evenly. -
7
Sprinkle with chopped parsley and adjust seasoning if needed. Serve immediately with crusty bread or pasta, if desired.
🔧Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Shrimp and Spinach Works
❓ Frequently Asked Questions About Garlic Butter Shrimp and Spinach
1. Can I use frozen shrimp for this shrimp and spinach recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear better and prevents the dish from becoming watery.
2. What can I substitute for spinach if I don’t have any on hand?
You can substitute spinach with other leafy greens like kale, Swiss chard, or arugula. Baby spinach is ideal for this recipe, but if using heartier greens, you may need to adjust the cooking time slightly.
3. How do I prevent the shrimp from becoming rubbery?
To avoid rubbery shrimp, cook them just until they turn pink and opaque—usually about 2-3 minutes per side. Overcooking makes them tough, so remove them from the heat as soon as they’re done.
4. Can I make this recipe ahead of time?
While the dish is best served fresh, you can prep ingredients ahead of time (like chopping garlic or thawing shrimp). If storing leftovers, reheat gently on the stove to avoid overcooking the shrimp.
5. What’s the best way to serve this shrimp and spinach dish?
This recipe pairs well with rice, quinoa, crusty bread, or pasta. For a lighter option, serve it over a bed of fresh greens or with a side of roasted vegetables. A squeeze of lemon or a sprinkle of red pepper flakes adds extra flavor.