Best 4 Shrimp Sautéed Spinach Recipes

Embark on a culinary journey with our delectable Shrimp Sautéed Spinach recipe, a symphony of flavors that will tantalize your taste buds. This dish seamlessly blends the succulent texture of shrimp with the earthy goodness of spinach, creating a harmonious balance that is both satisfying and nutritious. The addition of aromatic garlic, zesty lemon juice, and a hint of red pepper flakes elevates this dish to a new level of culinary excellence.

This recipe is a true crowd-pleaser, perfect for busy weeknight dinners or special occasions alike. Its ease of preparation makes it accessible to home cooks of all skill levels, while its vibrant flavors will impress even the most discerning palate.

In addition to the classic Shrimp Sautéed Spinach, we present three exciting variations that add unique twists to this versatile dish:

1. **Shrimp Sautéed Spinach with Feta Cheese:** This variation incorporates creamy feta cheese, adding a tangy and savory dimension to the dish.

2. **Shrimp Sautéed Spinach with Sun-Dried Tomatoes:** The addition of sun-dried tomatoes infuses this dish with a delightful sweetness and a chewy texture that complements the shrimp and spinach perfectly.

3. **Shrimp Sautéed Spinach with Mushrooms:** Earthy mushrooms bring an umami-rich element to this dish, creating a harmonious blend of flavors that is sure to satisfy.

Let's cook with our recipes!

SAUTEED SHRIMP WITH SPINACH

Sauteed Shrimp with Spinach image

Savory shrimp and fresh baby spinach fried with granulated garlic powder and black pepper powder.

Provided by adrian

Categories Main Dish Recipes Stir-Fry Shrimp

Time 17m

Yield 2

Number Of Ingredients 5

Ingredients

1 ½ cups fresh baby spinach
1 ½ teaspoons granulated garlic powder
20 frozen shrimp, thawed
1 teaspoon ground black pepper
1 tablespoon olive oil, or as needed

Steps:

Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3 g, Cholesterol 152.1 mg, Fat 7.7 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.2 g, Sodium 193.6 mg, Sugar 0.6 g

SAUTEED SHRIMP AND SPINACH

Sauteed Shrimp and Spinach image

Make and share this Sauteed Shrimp and Spinach recipe from Food.com.

Provided by Lambkyns

Categories Lactose Free

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/4 cup lemon juice
1/4 cup olive oil
4 garlic cloves, minced, to taste
1/4 teaspoon coarse black pepper
1/4 teaspoon salt
2 teaspoons lemons, zest of
1 lb jumbo shrimp, peeled and deveined
1 (6 ounce) bag spinach (I use baby spinach leaves)

Steps:

Stir together garlic, pepper, salt and lemon zest.
Blend in lemon juice and olive oil.
Set aside.
Heat 1 tablespoon olive oil in skillet over medium-high heat.
Add the shrimp, and cook for 2 minutes.
Stir in the spinach and cook just until the greens are wilted and shrimp turn pink (about 2-3 minutes).
Stir in the lemon-olive oil mixture.
Toss well.
Serve immediately.

SAUTEED SHRIMP WITH SPINACH, TOMATOES, AND SPAGHETTI SQUASH

Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash image

My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

Provided by Cindy Anschutz Barbieri

Categories Seafood Shellfish Shrimp

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, or to taste, divided
1 large spaghetti squash, halved and seeded, or to taste
3 cups fresh spinach
1 clove garlic, minced
1 pound large shrimp, peeled and deveined
1 cup cherry tomatoes
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh parsley
¾ cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Steps:

Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

Nutrition Facts : Calories 307 calories, Carbohydrate 35 g, Cholesterol 173.5 mg, Fat 10.6 g, Fiber 1.1 g, Protein 22.7 g, SaturatedFat 1.8 g, Sodium 917.4 mg, Sugar 0.4 g

SHRIMP & SAUTéED SPINACH RECIPE - (3.9/5)

Shrimp & Sautéed Spinach Recipe - (3.9/5) image

Provided by á-3209

Number Of Ingredients 5

Ingredients

1 pound cleaned, deveined and shelled large shrimp
2 1/2 tablespoons olive oil
1 1/2 tablespoons Simply Asia Sweet Ginger Garlic Seasoning
1/4 cup dry white wine
3 cups fresh spinach or kale

Steps:

In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface. In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated. Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown "bits" on the bottom. Remove shrimp to a small bowl and cover to keep warm. In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach or kale, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final "toss", then plate up on a small serving dish.

Tips:

Prep before cooking: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you save time and avoid scrambling during the cooking process.
Use fresh ingredients: Fresh ingredients will always yield the best results. If possible, try to use organic or locally-sourced ingredients for the best flavor and quality.
Don't overcrowd the pan: When sautéing the shrimp and spinach, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will result in soggy, undercooked food.
Cook the shrimp in a single layer: When cooking the shrimp, make sure to spread them out in a single layer in the pan. This will help them cook evenly and prevent them from steaming.
Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook them. Overcooked shrimp will become tough and rubbery.
Wilt the spinach before adding it to the shrimp: Wilting the spinach before adding it to the shrimp will help to reduce its volume and make it easier to incorporate into the dish.
Season to taste: Once the shrimp and spinach are cooked, season them to taste with salt, pepper, and any other desired seasonings.

Conclusion:

This simple yet flavorful shrimp and spinach dish is a great option for a quick and easy weeknight meal. It's packed with protein and nutrients, and it can be on the table in under 30 minutes. Plus, it's versatile enough to be served with a variety of sides, such as rice, pasta, or roasted vegetables. So next time you're looking for a healthy and delicious meal, give this shrimp and spinach recipe a try. You won't be disappointed!