30-Minute Garlic Shrimp and Spinach Skillet

There’s a specific kind of kitchen panic that used to hit me right around 5 PM on a weekday. It’s the feeling of being tired, hungry, and completely uninspired, staring into the fridge and wondering how to pull a healthy, exciting dinner out of thin air. For the longest time, my answer was either takeout or scrambled eggs. That is, until this recipe came into my life and solved that weeknight dinner dilemma for good.

This dish is my secret weapon for busy nights. It’s a complete one-pan wonder that transforms a few simple ingredients into something that feels truly special. This garlic shrimp and spinach recipe isn’t just fast; it’s a vibrant, satisfying meal that tastes like you spent far more time on it than you actually did. It has become my go-to for a reason, and I have a feeling it’s about to become yours, too.

Why You’ll Fall in Love with This Recipe

I could go on and on, but here are the top reasons this shrimp and spinach recipe has earned a permanent spot in my rotation:

• Incredibly Flavorful: This isn’t your average sauté. The combination of bright lemon, fresh dill, and a savory garlic-butter sauce creates a truly unforgettable taste.
• Effortlessly Fast: You can have this stunning meal on the table in about 30 minutes, making it the perfect solution for hectic evenings.
• Healthy & Satisfying: It’s light, packed with protein and greens, and fits beautifully into a wholesome lifestyle. It’s an ideal DASH diet shrimp recipe that feels indulgent without any of the guilt.

The Ingredients You’ll Need

The magic of this dish lies in using fresh, quality ingredients. Here’s what you’ll want to grab:

• 3 tablespoons avocado oil
• ¼ cup dry white wine, such as Pinot Grigio
• 2 tablespoons unsalted butter
• ¾ teaspoon fine sea salt, divided
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• About 1 ⅔ pounds large shrimp (21/25 count): Whether you use fresh or frozen, make sure they are peeled and deveined to save time. If using frozen, thaw them completely and pat them very dry before cooking—this is the key to getting a perfect sear!
• 1 ⅔ pounds fresh baby spinach: It looks like a mountain of spinach, but trust me, it wilts down to the perfect amount. Baby spinach is ideal here because it’s tender and cooks in minutes.
• 2 large shallots, thinly sliced
• 6 cloves garlic, minced
• 1 large lemon
• 2 tablespoons chopped fresh dill

Step-by-Step Instructions

1. Prep Your Ingredients: The first step is to get everything ready to go, as this recipe moves quickly! Pat your shrimp completely dry and place them in a bowl. Zest the lemon right over the shrimp. Cut the zested lemon in half and set it aside.
2. Sear the Shrimp: Heat the avocado oil in a wide Dutch oven or a large skillet over high heat. Once it’s shimmering, add the shrimp in a single layer. Let them sear for about 60-90 seconds on each side until they turn pink. They don’t need to be cooked through yet! Use a slotted spoon to move them to a plate.
3. Build the Flavor Base: Turn the heat down to medium and add the sliced shallots to the pan. Cook them for 3-4 minutes until they’ve softened up. Now, toss in the minced garlic and smoked paprika and cook for just one more minute until you can smell that amazing aroma.
4. Wilt the Spinach: Pour in the white wine to deglaze, using your spoon to scrape up any tasty browned bits from the bottom of the pan. Add the spinach in big handfuls, tossing it with ½ teaspoon of salt. Keep stirring until all that glorious green has wilted, which only takes about 4-6 minutes.
5. Create the Sauce: Lower the heat and squeeze the juice from both lemon halves into the spinach. Stir in the butter, black pepper, cayenne, and the last ¼ teaspoon of salt. Keep stirring until the butter melts into a luscious pan sauce.
6. Bring It All Together: Add the seared shrimp (and any juices from the plate!) back into the pan. Gently fold everything together and let it cook for 2-3 minutes, just until the shrimp are warmed through and fully cooked.
7. Serve and Garnish: To serve, spoon a generous bed of the garlicky spinach onto each plate, top with the shrimp, and drizzle any extra sauce over the top. Finish with a beautiful sprinkle of fresh dill.

Expert Tips & Smart Swaps

• Don’t Crowd the Pan: For the best sear on your shrimp, make sure they are in a single layer with a little space between them. If your skillet isn’t big enough, it’s better to sear them in two separate batches.
• Ingredient Swaps: No shallots? A finely diced yellow onion works great. Not a fan of dill? Fresh parsley or cilantro would also be delicious. For a dairy-free version, you can use your favorite plant-based butter or an extra drizzle of high-quality olive oil.
• Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 2 days. The best way to reheat this dish is gently in a skillet over low heat until just warmed through to prevent the shrimp from becoming tough.

Serving Suggestions

This one pan shrimp and spinach meal is absolutely fantastic all on its own for a light, low-carb dinner. If you want to make it a bit heartier, it’s wonderful served over creamy orzo, fluffy quinoa, or even zucchini noodles. And please, don’t forget a side of crusty bread—it’s essential for sopping up every last drop of that incredible lemon-garlic sauce!

I truly hope this simple skillet meal brings as much joy and relief to your busy evenings as it has to mine. It’s proof that you don’t need a lot of time to create something truly delicious and nourishing. Give it a try, and let me know how you like it!