Why You’ll Love This Lemon Garlic Shrimp with Spinach
- It’s a 20-minute miracle. From fridge to table in less time than it takes to watch an episode of your favorite sitcom, this recipe is your secret weapon for hectic evenings when you want something wholesome and delicious without the fuss.
- The flavor is seriously impressive. The combination of sweet shrimp, pungent garlic, and bright lemon creates a symphony in your mouth. It feels fancy and restaurant-quality, but it’s made with humble, everyday ingredients.
- It’s incredibly versatile. You can serve this over pasta, rice, quinoa, or even with a big chunk of crusty bread to soak up every last drop of the incredible sauce. It adapts to whatever you have on hand.
- It’s a healthy powerhouse. Packed with lean protein from the shrimp and a hefty dose of greens from the spinach, this dish is as nourishing as it is delicious. It leaves you feeling light, energized, and completely satisfied.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 large cloves garlic, minced
- 1 large lemon (you’ll need juice and zest)
- 200 g fresh baby spinach
- 60 ml dry white wine (like Sauvignon Blanc) or chicken broth
- 2 tbsp unsalted butter, cut into pieces
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large skillet (12-inch is ideal), a microplane or zester, a sharp knife, and a pair of tongs.
The quality of your ingredients really shines here, so it’s worth seeking out good, fresh shrimp and a plump, juicy lemon. The white wine adds a lovely depth, but the broth works perfectly if you prefer to skip the wine. And don’t be shy with the garlic—it’s the co-star of this show!
Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp DRY. This is the single most important step for getting a beautiful sear instead of a steamy, watery shrimp. Use paper towels to thoroughly dry them before they hit the hot pan.
- Mince, don’t crush the garlic. We want little pieces of garlic to infuse the oil and become fragrant, not burn. A fine mince gives you the best flavor control.
- Have everything prepped and ready. This recipe moves fast once you start cooking—it’s what we call a *mise en place* situation. Having your garlic minced, lemon juiced, and spinach measured out means you can cook with confidence and avoid any burnt garlic disasters.
- Don’t skip the butter at the end. Swirling in cold butter right at the finish is a chef’s trick (monter au beurre) that creates a luxuriously glossy, emulsified sauce that clings beautifully to the shrimp and spinach.
How to Make Lemon Garlic Shrimp with Spinach
Step 1: Prep is Key. Start by ensuring your shrimp are completely thawed if frozen, and pat them very dry with paper towels. Season them generously with salt and pepper. Zest your lemon first, then juice it—you should get about 3 tablespoons of juice. Mince the garlic and chop the parsley. Having everything within arm’s reach will make the process seamless.
Step 2: Sear the Shrimp. Heat the olive oil in your large skillet over medium-high heat until it shimmers. Carefully add the shrimp in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Cook for just 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. They cook incredibly fast! Remove the shrimp from the pan and set them aside on a plate; they will finish cooking later.
Step 3: Build the Flavor Base. Reduce the heat to medium. In the same skillet, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. You’ll notice the aroma filling your kitchen—be careful not to let it brown or it will turn bitter. This is where the magic starts.
Step 4: Deglaze and Create the Sauce. Pour in the white wine or broth. Use your tongs or a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan—that’s pure flavor! Let the liquid bubble and reduce by about half, which should take just a minute or two.
Step 5: Wilt the Spinach. Now, add the massive pile of fresh spinach to the skillet. It will seem like a lot, but don’t worry. Using tongs, gently toss the spinach in the hot liquid until it wilts down dramatically. This should only take 2-3 minutes. You’ll see it transform from a voluminous heap into a dark green, silky layer.
Step 6: Bring It All Together. Return the seared shrimp and any accumulated juices back to the skillet. Add the lemon juice and zest, and give everything a gentle stir to combine and heat the shrimp through, about one more minute.
Step 7: Finish with Butter and Garnish. Take the skillet off the heat. Add the cold butter pieces and swirl the pan until the butter melts completely into the sauce, making it rich and glossy. Taste and adjust seasoning with more salt or pepper if needed. Finally, sprinkle with the fresh parsley for a pop of color and freshness.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — Absolutely non-negotiable for mopping up every last drop of that incredible lemon-garlic sauce. It’s the best part of the meal.
- Simple angel hair pasta or orzo — Toss the pasta right into the skillet with the shrimp and spinach for a complete, comforting meal. The thin pasta grabs onto the sauce perfectly.
- Fluffy quinoa or creamy polenta — For a gluten-free option, a bed of quinoa or polenta acts as a wonderful, neutral base that soaks up the flavors beautifully.
Drinks
- A crisp Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dish, creating a harmonious and refreshing pairing.
- A light, citrusy lager — The carbonation and crispness cut through the richness of the butter and cleanse the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are a perfect, simple match for the bright flavors of the shrimp.
Something Sweet
- Lemon sorbet — A scoop of tart, refreshing sorbet continues the citrus theme and provides a clean, palate-cleansing finish to the meal.
- Simple almond biscotti — The subtle nuttiness and crunchy texture of biscotti are a lovely, not-too-sweet contrast to the savory main course.
- Fresh berries with a dollop of whipped cream — The natural sweetness and lightness of berries feel like the perfect, effortless ending after such a vibrant dish.
Top Mistakes to Avoid
- Mistake: Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Remember, they cook in just 2-4 minutes total. It’s better to slightly undercook them when you sear, as they’ll heat through again at the end.
- Mistake: Burning the garlic. Garlic burns easily and becomes bitter, which can ruin the entire dish. Keep the heat at medium after searing the shrimp and stir constantly for that brief 30-second cook time.
- Mistake: Crowding the pan when searing. If you dump all the shrimp in at once, they’ll steam instead of sear. You want a single layer with a little space between each shrimp to get that nice caramelization.
- Mistake: Skipping the step of deglazing the pan. Those browned bits left after searing the shrimp are packed with flavor. Deglazing with wine or broth lifts them up and forms the foundation of your sauce.
Expert Tips
- Tip: Use frozen shrimp. Honestly, high-quality frozen shrimp are often “fresher” than what’s thawing in the supermarket case, as they’re typically flash-frozen right on the boat. Just thaw them overnight in the fridge.
- Tip: Get the pan properly hot. Before adding the shrimp, make sure the oil is shimmering. A good test is to flick a tiny drop of water into the pan—if it sizzles and dances, you’re ready to go.
- Tip: Add the lemon zest at the end. The volatile oils in the zest are where the brightest lemon flavor lives. Adding it at the very end preserves that vibrant aroma and taste.
- Tip: Don’t discard the shrimp shells. If you’re peeling the shrimp yourself, toss the shells with a little oil, salt, and pepper, and roast them at 200°C for 15-20 minutes. Then, simmer them in water for 20 minutes to make a quick, incredible shrimp stock for future recipes!
FAQs
Can I use frozen spinach instead of fresh?
You can, but the texture and result will be different. If using frozen spinach, make sure it’s completely thawed and then squeeze out every last drop of water using your hands or a clean kitchen towel. If you add it with excess water, it will make your sauce very watery. Because it’s already cooked, you’d just need to heat it through in the pan after deglazing, before adding the shrimp back in.
What’s the best way to thaw frozen shrimp?
The best and safest method is to place the sealed bag of shrimp in a bowl of cold water in the refrigerator for several hours or overnight. If you’re in a pinch, you can place the sealed bag in a bowl of cold water on the counter, changing the water every 20 minutes until thawed. Never thaw shrimp in warm water or the microwave, as this can start to cook the outside and lead to a mushy texture.
Can I make this dish ahead of time?
This dish is truly best served immediately. The shrimp can become tough upon reheating, and the bright, fresh quality of the lemon and parsley will fade. However, you can do all the prep work ahead—peel the shrimp, mince the garlic, juice the lemon—so that when it’s time to cook, it comes together in a flash.
Is there a substitute for the white wine?
Absolutely! An equal amount of chicken or vegetable broth works wonderfully. For a different flavor profile, you could even use a splash of fresh lemon juice and a bit of water or broth. The goal is just to have a liquid to deglaze the pan and create the base of the sauce.
How can I make this dish spicier?
Easy! You can increase the amount of red pepper flakes you add with the garlic. For a more complex heat, add a pinch of cayenne pepper or a few slices of fresh chili (like a serrano or jalapeño) when you cook the garlic. A dash of your favorite hot sauce at the end is also a great way to customize the heat level to your liking.
Lemon Garlic Shrimp With Spinach
Whip up this vibrant Lemon Garlic Shrimp with Spinach in just 20 minutes! A one-pan wonder with bright, restaurant-quality flavor. Perfect for a healthy, easy weeknight dinner.
Ingredients
Ingredients
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450 g large raw shrimp, peeled and deveined
-
2 tbsp olive oil
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4 large cloves garlic (minced)
-
1 large lemon (you'll need juice and zest)
-
200 g fresh baby spinach
-
60 ml dry white wine or chicken broth (like Sauvignon Blanc)
-
2 tbsp unsalted butter (cut into pieces)
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
Salt and freshly ground black pepper (to taste)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Prep is Key. Start by ensuring your shrimp are completely thawed if frozen, and pat them very dry with paper towels. Season them generously with salt and pepper. Zest your lemon first, then juice it—you should get about 3 tablespoons of juice. Mince the garlic and chop the parsley. Having everything within arm's reach will make the process seamless.01
-
Sear the Shrimp. Heat the olive oil in your large skillet over medium-high heat until it shimmers. Carefully add the shrimp in a single layer, making sure not to overcrowd the pan—you might need to do this in two batches. Cook for just 1-2 minutes per side, until they turn pink and opaque with a slight golden sear. They cook incredibly fast! Remove the shrimp from the pan and set them aside on a plate; they will finish cooking later.02
-
Build the Flavor Base. Reduce the heat to medium. In the same skillet, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is fragrant. You'll notice the aroma filling your kitchen—be careful not to let it brown or it will turn bitter. This is where the magic starts.03
-
Deglaze and Create the Sauce. Pour in the white wine or broth. Use your tongs or a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan—that's pure flavor! Let the liquid bubble and reduce by about half, which should take just a minute or two.04
-
Wilt the Spinach. Now, add the massive pile of fresh spinach to the skillet. It will seem like a lot, but don't worry. Using tongs, gently toss the spinach in the hot liquid until it wilts down dramatically. This should only take 2-3 minutes. You'll see it transform from a voluminous heap into a dark green, silky layer.05
-
Bring It All Together. Return the seared shrimp and any accumulated juices back to the skillet. Add the lemon juice and zest, and give everything a gentle stir to combine and heat the shrimp through, about one more minute.06
-
Finish with Butter and Garnish. Take the skillet off the heat. Add the cold butter pieces and swirl the pan until the butter melts completely into the sauce, making it rich and glossy. Taste and adjust seasoning with more salt or pepper if needed. Finally, sprinkle with the fresh parsley for a pop of color and freshness.07
