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One-Pan Lemon Garlic Shrimp and Spinach

A bright, zesty, and heart-healthy meal that comes together in under 30 minutes. Succulent shrimp and tender spinach are bathed in a vibrant, garlicky white wine sauce for a dish that’s as delicious as it is nutritious.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 254kcal

Ingredients

  • 3 tbsp 45 ml Avocado oil
  • 1 tbsp 15 ml Extra-virgin olive oil
  • 1 ⅔ lbs 755 g Large shrimp (21/25 count), peeled and deveined
  • 2 large Shallots thinly sliced
  • 8 cloves Garlic minced
  • ½ tsp Smoked paprika
  • ¼ cup 60 ml Dry white wine (such as Pinot Grigio)
  • 1 ⅔ lbs 740 g Fresh baby spinach
  • 1 tsp 3 g Salt-free lemon pepper seasoning blend
  • 1 large Lemon
  • ¼ tsp 0.6 g Freshly ground black pepper
  • 1 pinch Cayenne pepper
  • 2 tbsp 6 g Fresh dill, chopped

Instructions

  • Prep Ingredients: Pat the shrimp thoroughly dry with paper towels and place them in a medium bowl. Zest the entire lemon over the shrimp, then cut the zested lemon in half and set aside for later.
  • Sear the Shrimp: Heat the avocado oil in a large skillet or Dutch oven over high heat until it shimmers. 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 them all the way through. Use a slotted spoon to transfer the seared shrimp to a clean plate.
  • Sauté Aromatics: Reduce the heat to medium. Add the sliced shallots to the skillet and cook, stirring frequently, until they soften, about 3-4 minutes. Stir in the minced garlic and smoked paprika, and cook for another minute until fragrant.
  • Wilt the Spinach: Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Add the spinach in large handfuls, sprinkling the salt-free lemon pepper seasoning on top. Stir continuously until all the spinach has wilted down, about 4-6 minutes.
  • Create the Sauce: Reduce the heat to low. Squeeze the juice from both reserved lemon halves into the spinach. Stir in the extra-virgin olive oil, black pepper, and cayenne pepper until a cohesive sauce forms.
  • Finish the Dish: Return the seared shrimp and any accumulated juices to the skillet. Gently fold everything together and cook for 2-3 minutes, allowing the shrimp to warm through and finish cooking.
  • Serve: 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 garnish generously with fresh dill.

Notes

  • Serving Suggestions: This dish is fantastic on its own for a low-carb meal. It also pairs beautifully with quinoa, brown rice, or whole-wheat pasta to soak up the delicious pan sauce.
  • 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.

Nutrition Information

Per serving (approximately 1 cup / 220g)
Calories: 254 kcal Total Fat: 13.6g     Saturated Fat: 1.5g Sodium: 241mg Total Carbohydrate: 9.3g     Dietary Fiber: 4.4g     Total Sugars: 2.2g (0g Added Sugar) Protein: 36.5g