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Photo:Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea Zimmer
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 cupsJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 cups
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Jump to recipe
How to Make One-Pot Garlicky Shrimp & Spinach
Start with the Spinach
Cook the Shrimp
After the spinach leaves the pan, the next (and final!) step is cooking the shrimp. We add more garlic for flavor before adding the shrimp. You can buy shrimp already peeled and deveined, or buy shrimp with their shells on. Buying peeled and deveined shrimp allows you to skip the pesky step of peeling the shrimp yourself and saves time, but it is often more expensive than shrimp that you have to peel yourself. Either way, make sure the shrimp you’re buying is free from sodium tripolyphosphate (STP), a preservative that can add a significant amount of sodium to your meal. For other tips on buying shrimp, check out ourguide on the best shrimp to buy.
What to Serve with One-Pot Garlicky Shrimp & Spinach
You can enjoy this quick and tasty dinner over spaghetti, orzo or brown rice, or all on its own with a side of crusty bread to sop up any leftover sauce. You can top it with Parmesan cheese or chopped fresh herbs like basil or chives in addition to parsley to brighten things up, as well as extra lemon juice and zest to add an extra-tangy pop.
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided6medium clovesgarlic, sliced, divided1poundspinach¼teaspoonsalt plus⅛teaspoon, divided1tablespoonlemon juice1poundshrimp(21-30count), peeled and deveined¼teaspooncrushed red pepper1tablespoonfinely chopped fresh parsley1½teaspoonslemon zest
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
6medium clovesgarlic, sliced, divided
1poundspinach
¼teaspoonsalt plus⅛teaspoon, divided
1tablespoonlemon juice
1poundshrimp(21-30count), peeled and deveined
¼teaspooncrushed red pepper
1tablespoonfinely chopped fresh parsley
1½teaspoonslemon zest
DirectionsHeat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea ZimmerIncrease heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.Originally appeared: EatingWell.com, December 2018; updated March 2023
Directions
Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.Photographer: Antonis Achilleos, Prop Stylist:Christine Keely, Food Stylist:Chelsea ZimmerIncrease heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes. Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes. Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more. Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.
Originally appeared: EatingWell.com, December 2018; updated March 2023
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Nutrition Facts(per serving)226Calories12gFat6gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
