Shrimp Spinach Sauté consists of tender, juicy shrimp and vibrant, nutrient-packed spinach. Cooked in a light garlic butter sauce with lemon. Serve it over pasta, rice, or enjoy it as is for a low-carb delight!
Why Shrimp and Spinach Are a Perfect Match
Shrimp and spinach are not only delicious together but also incredibly nutritious. Shrimp is a fantastic source of lean protein and is low in calories, making it perfect for those looking to maintain a healthy diet. It’s also rich in omega-3 fatty acids, which are beneficial for heart health.
Tips and Tricks for Cooking Shrimp and Spinach
- Don’t Overcook the Shrimp: Shrimp cooks quickly, so watch them closely. As soon as they turn pink and opaque, they’re done. Overcooked shrimp can become rubbery.
- Wash Spinach Thoroughly: Fresh spinach can be sandy, so make sure to rinse it well before cooking. Spin it dry or pat with paper towels to remove excess moisture.
- Enhance the Flavor: A squeeze of lemon brightens the dish and balances the flavors. You can also add a splash of white wine for a richer taste.
- Use Fresh or Frozen Shrimp: Both fresh and frozen shrimp work well in this recipe. If using frozen shrimp, ensure they are thawed properly before cooking to avoid excess water in the skillet.
Variations to Try
- Creamy Shrimp and Spinach: For a richer dish, add 1/2 cup of heavy cream or coconut milk along with the spinach for a creamy sauce. This version pairs beautifully with pasta.
- Spicy Shrimp and Spinach: Increase the heat by adding more red pepper flakes or a splash of hot sauce. Serve with rice for a spicy twist.
- Shrimp, Spinach, and Tomato: Add cherry tomatoes to the skillet with the spinach for a burst of sweetness and vibrant color. The tomatoes’ acidity complements the shrimp perfectly.
- Garlic Butter Shrimp and Spinach: Swap olive oil for more butter and add extra garlic for a rich, buttery flavor. This variation is perfect for serving over linguine.
How to Serve Shrimp and Spinach
This dish is incredibly versatile and pairs well with many sides:
- Over Pasta: Toss with your favorite pasta for a quick shrimp and spinach pasta. Penne, linguine, or fettuccine are all great choices.
- With Rice or Quinoa: Serve over a bed of rice, quinoa, or cauliflower rice for a gluten-free option.
- With Crusty Bread: Use crusty bread to soak up the flavorful juices from the shrimp and spinach.
- In a Wrap: For a light lunch, serve the shrimp and spinach in a warm tortilla or pita wrap with some fresh veggies.
How to Store and Reheat Shrimp and Spinach
- Refrigerating: Store leftover shrimp and spinach in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until just warmed through. Be careful not to overcook the shrimp while reheating.
- Freezing: While shrimp can be frozen, spinach may become watery when thawed. If you plan to freeze, it’s best to separate the shrimp and spinach and add fresh spinach when reheating.
Recipe FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it well to avoid adding too much moisture to the dish. Fresh spinach is preferred for better texture and flavor.
What kind of shrimp should I buy?
Look for large or jumbo shrimp, peeled and deveined. You can buy them fresh or frozen. Wild-caught shrimp generally have better flavor compared to farm-raised.
Can I make this dish dairy-free?
Absolutely! Use olive oil instead of butter and skip any cream-based variations for a dairy-free meal.
Is shrimp and spinach good for meal prep?
While shrimp is best enjoyed fresh, you can prepare this dish ahead and refrigerate it for up to 3 days. It’s a great option for quick lunches or dinners.
What can I use instead of lemon juice?
If you don’t have lemon juice, try using lime juice or a splash of vinegar for acidity. It helps balance the richness of the shrimp and spinach.
Shrimp Spinach
Shrimp Spinach Sauté consists of tender, juicy shrimp and vibrant, nutrient-packed spinach. Cooked in a light garlic butter sauce with lemon. Serve it over pasta, rice, or enjoy it as is for a low-carb delight!
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)
Instructions
- Toss fresh baby spinach in a large bowl with garlic powder until evenly coated.
- In a separate bowl, sprinkle thawed shrimp with black pepper and give them a good toss.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook, stirring occasionally, until they turn
- bright pink and opaque—about 5 minutes.
- Stir in the spinach with the shrimp and cook until it just begins to wilt—about 1 minute.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 135Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 106mgSodium 493mgCarbohydrates 4gFiber 1gSugar 0gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Shrimp and spinach is a fantastic recipe to have in your culinary arsenal. It’s quick, healthy, and can be tailored to suit a variety of tastes and dietary needs. Whether you prefer it spicy, creamy, or simple, the combination of tender shrimp and nutrient-packed spinach never disappoints. Try this recipe for your next meal, and don’t forget to share your variations and tips in the comments below!
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