Sautéed Shrimp with Spinach

Sautéed Shrimp with Spinach

Background and History:

Sautéed Shrimp with Spinach is a delightful and healthy dish that combines the succulence of shrimp with the freshness of spinach. While its precise historical origin may be challenging to trace, it’s a contemporary favorite known for its vibrant flavors and quick preparation.


  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 1 lemon, zest and juice
  • Salt and pepper to taste
  • Crushed red pepper flakes (optional)
  • Grated Parmesan cheese (optional, for garnish)


  • Heat olive oil in a large skillet over medium-high heat.
  • Add minced garlic and sauté for about 30 seconds until fragrant.
  • Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
  • In the same skillet, add fresh baby spinach and cook until wilted, which should take about 2 minutes.
  • Return the cooked shrimp to the skillet and squeeze lemon juice over the dish.
  • Toss everything together, making sure the shrimp and spinach are coated in the lemony garlic sauce.
  • Season with salt and pepper, and if you like a bit of heat, add some crushed red pepper flakes.
  • Serve hot, garnished with lemon zest and grated Parmesan cheese if desired.

Nutrition Facts:

  • Calories per serving: Approximately 250 calories
  • Protein: 30g
  • Carbohydrates: 5g
  • Fat: 12g
  • Fiber: 2g
  • Sugars: 1g


  • This dish pairs wonderfully with pasta, rice, or crusty bread.
  • You can customize the level of spiciness by adjusting the amount of red pepper flakes.
  • For a dairy-free version, skip the Parmesan cheese.

Allergy Warning:

Always check for shellfish allergies when serving shrimp, and consider a dairy-free option if needed.

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