Shrimp And Spinach Recipes Healthy Dinners

I’m sharing my Shrimp With Spinach recipe that pairs tender shrimp and vibrant spinach with a surprising splash of lemon and smoked paprika for a quick, pantry-friendly weeknight twist.

I adore quick dinners that feel a little fancy, so I made a Sautéed Shrimp with Spinach that really sings. I toss large shrimp into a hot pan until they are almost opaque and fold in fresh baby spinach so it wilts bright and glossy.

I call it my spin on Shrimp With Spinach because it tastes simple and kind of clever, and it even shows up in Sauteed Shrimp Recipes Healthy roundups, but mine has one tiny twist that makes you do a double take. It’s fast, it’s bold, and it feels like more than the sum of its parts.

Ingredients

• Shrimp: Lean, high protein seafood, low carbs; cooks fast, so don’t overcook or it gets rubbery.
• Spinach: Loaded with iron and fiber, mild taste, wilts down quick, adds green freshness.
• Olive oil: Heart healthy fats, helps absorb vitamins from spinach, gives silky mouthfeel.
• Butter: Adds richness and round flavor, small amount boosts sauce, not required though.
• Garlic: Pungent, aromatic, offers antioxidants and savory depth, don’t burn it or bitter.
• Lemon: Bright citrus, adds acidity and zip, lemon juice balances richness beautifully.
• Parsley: Fresh parsley brightens flavor, adds herbaceous note and a pop of color.

Ingredient Quantities

• 1 lb (450 g) large shrimp, peeled and deveined
• 8 oz (225 g) fresh baby spinach, packed
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 small shallot, finely chopped (optional)
• 1/4 cup dry white wine or low sodium chicken broth
• 1 lemon, zested and juiced
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

How to Make this

1. If frozen, thaw shrimp in cold water, then pat very dry with paper towels; season with 1/2 tsp paprika, salt and freshly ground black pepper so they brown better.

2. Heat a large skillet over medium-high heat, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter until butter foams and oil shimmers, preheat well so shrimp sizzle on contact.

3. Add the finely chopped shallot if using and sauté 30–45 seconds until soft, then stir in 3 minced garlic cloves and 1/4 tsp red pepper flakes if using, cook another 20 seconds until fragrant but not browned.

4. Push aromatics to the side, add shrimp in a single layer and cook undisturbed about 1 to 2 minutes per side until pink and opaque, don’t overcook or they’ll be rubbery.

5. Remove shrimp to a plate, pour 1/4 cup dry white wine or low sodium chicken broth into the hot pan to deglaze, scrape up browned bits and let it reduce for about 1 minute.

6. Stir in the zest and juice of 1 lemon, taste and add a bit more salt or pepper if needed.

7. Add the packed 8 oz baby spinach in batches, tossing and letting each batch wilt down before adding more, this should take 1–2 minutes total.

8. Return shrimp to the pan, toss everything together so shrimp heat through and pick up the sauce, finish with 2 tbsp chopped fresh parsley.

9. Serve immediately with an extra squeeze of lemon if you want, and a sprinkle more paprika or pepper to taste.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), for searing shrimp and wilting the spinach
2. Tongs or a slotted spatula to flip shrimp and toss everything together
3. Mixing bowl or shallow dish for thawing and seasoning the shrimp
4. Plate and paper towels to dry and rest the shrimp after seasoning
5. Measuring spoons plus a 1/4 cup measuring cup for oil, wine and spices
6. Sharp chef knife and cutting board for shallot, garlic, lemon and parsley
7. Microplane zester or fine grater and a citrus reamer or fork to juice the lemon
8. Wooden spoon or heatproof silicone spatula to scrape up browned bits while deglazing

FAQ

Shrimp And Spinach Recipes Healthy Dinners Substitutions and Variations

• Shrimp: firm white fish like cod or tilapia, boneless skinless chicken breast cut into thin strips, firm tofu pressed and cubed for a vegetarian option, sea scallops if you want a similar seafood texture
• Baby spinach: bunch of kale leaves, Swiss chard, arugula for a peppery kick, frozen chopped spinach thawed and squeezed dry
• Extra virgin olive oil: avocado oil, grapeseed oil, light olive oil, a little more butter for richness
• Dry white wine or low sodium chicken broth: vegetable broth, dry vermouth, a splash of white wine vinegar diluted with water, low sodium beef broth in a pinch

Pro Tips

1. Pat the shrimp really dry before anything else. Water = steam, and steamed shrimp wont get that nice brown crust you want.

2. Get the pan hot enough that the oil shimmers and the butter foams, otherwise the shrimp wont sizzle and you’ll miss flavor and color.

3. Dont overcrowd the skillet, cook in a single layer or do two quick batches. Crowding makes everything soggy and slows the whole process down.

4. Scrape up the browned bits when you add wine or broth, thats where the best flavor hangs out. Let the liquid reduce just a bit so the lemon stays bright and doesnt get buried.

5. Add the spinach in handfuls and let each batch wilt before adding more, that way it cooks evenly. Finish at the last second with lemon and parsley so the dish tastes fresh not flat.