Lemon-Dill Skillet Shrimp with Garlicky Spinach
A vibrant one-pan meal that comes together in a flash. Succulent shrimp and tender spinach are bathed in a bright, zesty sauce made with white wine, fresh dill, and a hint of smoke.
Servings 6
Calories 373kcal
Equipment
- Wide Dutch oven or a large, high-sided skillet
- Tongs
- Slotted spoon
- Microplane or fine zester
Ingredients
- 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, peeled, and deveined
- 1 ⅔ pounds about 26 oz / 740 g fresh baby spinach
- 2 large shallots thinly sliced
- 6 cloves garlic minced
- 1 large lemon
- 2 tablespoons chopped fresh dill
Instructions
- Prep the Components : Pat the shrimp thoroughly dry with paper towels and place in a medium bowl. Zest the entire lemon over the shrimp, then cut the lemon in half and set aside. Chop the dill. Ensure all other ingredients are measured and ready.
- Flash-Sear the Shrimp : Heat the avocado oil in the Dutch oven over high heat until it shimmers. Carefully arrange the shrimp in a single layer and sear for 60-90 seconds per side, just until they turn pink and develop a slight crust. Do not cook through. Using a slotted spoon, transfer the seared shrimp to a clean plate.
- Sauté the Aromatics : Reduce the heat to medium. Add the sliced shallots to the same Dutch oven and cook, stirring frequently, until they soften and become translucent, about 3-4 minutes. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
- Wilt the Greens : Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the spinach to the pot in large handfuls, along with ½ teaspoon of the sea salt. Stir continuously until all the spinach has wilted down, which should take 4 to 6 minutes.
- Form the Pan Sauce : Reduce the heat to low. Squeeze the juice from the reserved lemon halves into the spinach. Stir in the unsalted butter, black pepper, cayenne, and the remaining ¼ teaspoon of salt until the butter is fully melted and a cohesive sauce forms.
- Combine and Finish : Return the seared shrimp and any accumulated juices to the pot. Gently fold everything together and allow the shrimp to warm through and finish cooking, about 2-3 minutes. The shrimp are done when they are opaque and curl into a 'C' shape.
- Plate and Garnish : To serve, create a bed of the garlicky spinach on each plate and arrange the shrimp on top. Drizzle with any remaining pan sauce and sprinkle generously with the fresh dill.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
Ingredient Swaps: For a different flavor, try substituting cilantro for dill. If you don't have shallots, a small yellow onion, finely diced, will also work. Kale can be used instead of spinach but will require a longer cooking time and a splash more liquid.
Serving Suggestion: This dish is fantastic on its own for a low-carb meal, but also pairs beautifully with orzo, quinoa, or crusty bread for soaking up the delicious pan sauce.
🍽️ Nutrition (Per Serving, Approx.)
Serving Size: about 1⅓ cups- Calories: 373
- Total Fat: 18.5 g
- Saturated Fat: 5.8 g
- Trans Fat: 0.3 g
- Polyunsaturated Fat: 2.5 g
- Monounsaturated Fat: 8.9 g
- Cholesterol: 306 mg
- Sodium: 635 mg
- Total Carbohydrate: 9.9 g
- Dietary Fiber: 4.4 g
- Total Sugars: 2.1 g
- Includes: 0 g Added Sugars
- Net Carbohydrates: 5.5 g
- Protein: 39.1 g
- Vitamin D: 1.3 mcg
- Calcium: 271 mg
- Iron: 5.9 mg
- Potassium: 1315 mg
- Vitamin A: 596 mcg
- Vitamin C: 52 mg