shrimp and spinach recipe
The Best shrimp and spinach recipe
Quick Garlic Butter Shrimp with Spinach
A bright, flavorful dish where tender shrimp and wilted spinach are tossed in a garlic butter sauce. Ready in under 45 minutes for a weeknight meal that’s both satisfying and easy.
🥘Ingredients
- 1 lb (16 oz) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- 8 oz (1 cup) fresh baby spinach
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
👨🍳Directions
-
1
Pat shrimp dry with a paper towel and season lightly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet and set aside. -
2
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in spinach and cook until just wilted, about 2 minutes. -
3
Return shrimp to the skillet, add lemon juice, and toss gently to coat. Serve immediately with a sprinkle of red pepper flakes if desired.
🔧Equipment
- Large skillet
- Knife and cutting board
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Garlic Butter Shrimp with Spinach Works
❓ Frequently Asked Questions About Quick Garlic Butter Shrimp with Spinach
How do I know when the shrimp are perfectly cooked?
Shrimp are done when they turn opaque white and pink, and they should feel firm to the touch. They should still retain a slight translucency at the edges, which means they’re not overcooked. Cook them just until they reach an internal temperature of about 130°F (54°C) for medium doneness.
Can I substitute fresh spinach for frozen?
Yes, you can use frozen spinach, but thaw and drain it well to remove excess water before adding it to the pan. Fresh spinach holds its texture better, so if possible, opt for that. Just don’t overcrowd the pan to prevent steaming instead of sautéing.
What if I don’t have garlic or ginger?
You can skip garlic and ginger entirely—this dish relies on the flavor of the shrimp and spinach. If you want extra depth, add a pinch of smoked paprika or a dash of lemon zest at the end. The dish still tastes great without them.
How should I store leftovers?
Store cooked shrimp and spinach in an airtight container in the refrigerator for up to three days. To reheat, gently warm the mixture in a pan over low heat with a splash of water or broth to prevent drying out. Avoid reheating in the microwave, as it can make the shrimp rubbery.
