Here’s a quick, healthy, and flavorful recipe for Sautéed Shrimp with Spinach—ready in about 15 minutes!
🍤 Sautéed Shrimp with Spinach
Ingredients (serves 2–3)
- 1 lb (450 g) Shrimp
- 4 cups fresh Spinach
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- Optional garnish: grated Parmesan or chopped parsley
Instructions
- Prepare the shrimp
- Pat shrimp dry and season lightly with salt and pepper.
- Sauté the shrimp
- Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink and opaque.
- Remove shrimp from the pan and set aside.
- Cook the spinach
- In the same pan, add the remaining oil or butter.
- Add garlic and red pepper flakes; sauté for 30 seconds until fragrant.
- Add spinach and cook 2–3 minutes, stirring, until wilted.
- Combine shrimp and spinach
- Return the cooked shrimp to the pan.
- Toss everything together and squeeze lemon juice over the top.
- Serve
- Garnish with Parmesan or parsley if desired.
- Serve as is, or with rice, pasta, or crusty bread.
💡 Tips
- Don’t overcook shrimp—they cook very quickly and become rubbery.
- Baby spinach works best for quick sautéing.
- Add a splash of white wine or a teaspoon of butter at the end for extra flavor.
If you want, I can also share a garlic-butter shrimp with creamy spinach version that’s richer and works well as a dinner entrée.
