Garlic Butter Shrimp with Spinach
This protein-packed 15-minute dinner combines succulent shrimp with nutrient-rich spinach in a fragrant garlic butter sauce. Perfect for busy weeknights when you need something quick, healthy, and full of flavor.
Equipment
- large skillet (12-inch)
- sharp chef's knife
- - Cutting board
- Tongs
- paper towels
Ingredients
- 1 lb (450g) large shrimp (31-40 count), peeled and deveined
- 4 cloves fresh garlic, minced
- 4 tbsp (60g) unsalted butter
- 5 oz (150g) fresh baby spinach leaves
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat shrimp completely dry with paper towels. Season both sides with salt and pepper.
- Heat a large skillet over medium-high heat until hot but not smoking.
- Add butter to skillet and let melt completely. Stir in minced garlic and red pepper flakes for 30-60 seconds until fragrant.
- Add shrimp in a single layer. Cook 2-3 minutes until pink around edges and golden underneath. Flip and cook another 2-3 minutes until opaque.
- Add spinach and toss until wilted, about 1-2 minutes.
- Remove from heat, squeeze lemon juice over shrimp and spinach, toss to combine. Garnish with fresh parsley and serve immediately.
Notes
Best served immediately but leftovers can be refrigerated for up to 2 days. Reheat gently to avoid overcooking shrimp. Substitutions: use thawed frozen shrimp, or swap scallops for variety. Kale can replace spinach for a heartier version. Naturally keto and gluten-free. Serve over zucchini noodles for an extra low-carb option.