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One-Pot Garlicky Shrimp & Spinach Recipe

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3.8 from 1 review

This One-Pot Garlicky Shrimp & Spinach recipe offers a quick, flavorful weeknight dinner that combines tender shrimp with fresh spinach in a vibrant lemony garlic sauce. The dish is brightened with crushed red pepper and fresh parsley, delivering a healthy, low-carb meal packed with protein and Mediterranean-inspired flavors.

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 6 medium cloves garlic, sliced, divided
  • 1 pound spinach
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • 1 tablespoon lemon juice
  • 1 pound shrimp (21–30 count), peeled and deveined
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1½ teaspoons lemon zest

Instructions

  1. Cook garlic and wilt spinach: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add half of the sliced garlic and cook until it just begins to brown, about 1 to 2 minutes. Add the spinach and ¼ teaspoon salt, tossing to coat everything evenly. Cook, stirring occasionally, until the spinach is mostly wilted, around 3 to 5 minutes. Remove from heat, stir in the lemon juice, transfer to a bowl, and keep warm.
  2. Cook shrimp with remaining ingredients: Increase heat to medium-high and add the remaining 2 tablespoons of olive oil to the same pot. Add the remaining garlic and cook until it begins to brown, about 1 to 2 minutes. Add the shrimp, crushed red pepper, and remaining ⅛ teaspoon salt. Cook while stirring until the shrimp are just cooked through, 3 to 5 minutes, until they turn opaque and pink-orange.
  3. Serve: Plate the shrimp over the warm spinach. Sprinkle with chopped parsley and lemon zest for a fresh, bright finish. Serve immediately.

Notes

  • Use wild-caught shrimp if possible for better flavor and texture, but farm-raised shrimp will also work well.
  • Shrimp is done when it turns opaque, pink-orange, and curls slightly but not into a tight ‘O’ shape.
  • This dish pairs beautifully with spaghetti, orzo, brown rice, or crusty bread to soak up extra sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Optional toppings include Parmesan cheese, fresh basil or chives, and additional lemon juice or zest.

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