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One-Pan Lemon Garlic Shrimp and Spinach

A bright, zesty one-pan meal with succulent shrimp and tender spinach in a garlicky white wine sauce. Inspired by DASH diet principles. Ready in about 30 minutes.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 244kcal

Ingredients

  • 3 tbsp 45 ml avocado oil
  • 1 tbsp 15 ml extra-virgin olive oil
  • 1 ⅔ lbs 755 g large shrimp, peeled and deveined (21/25 count)
  • 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 salt-free lemon pepper seasoning blend
  • 1 large lemon
  • ¼ tsp freshly ground black pepper
  • Pinch cayenne pepper
  • 2 tbsp 6 g fresh dill, chopped

Instructions

  • Pat shrimp dry. Zest the lemon over the shrimp, then halve the lemon and reserve.
  • Heat avocado oil in a large skillet or Dutch oven over high until shimmering. Sear shrimp in one layer 60 to 90 seconds per side until pink with light crust. Transfer to a clean plate.
  • Reduce heat to medium. Cook shallots 3 to 4 minutes until softened. Stir in garlic and smoked paprika 1 minute until fragrant.
  • Deglaze with white wine, scraping browned bits. Add spinach in batches with the salt-free lemon pepper, stirring until wilted, about 4 to 6 minutes.
  • Reduce heat to low. Squeeze in the reserved lemon juice. Stir in olive oil, black pepper, and cayenne to form a cohesive sauce.
  • Return shrimp and any juices. Fold gently and cook 2 to 3 minutes until shrimp are opaque and curled into a loose C shape. Target 63°C (145°F) internal temperature if using a thermometer.
  • Serve spinach on plates, top with shrimp, spoon over pan sauce, and garnish with dill.

Notes

  • Great on its own or with quinoa, brown rice, or whole-wheat pasta. For a non-alcohol option use low-sodium chicken or vegetable broth. Refrigerate leftovers in an airtight container within 2 hours and use within 2 days. Reheat gently over low heat.
Nutrition Information (per serving, about 1 cup or 220 g, 6 servings):
  • Calories: 244 kcal
  • Total Fat: 10.2 g
  • Saturated Fat: 1.1 g
  • Sodium: 241 mg
  • Total Carbohydrate: 9.7 g
  • Dietary Fiber: 3.3 g
  • Total Sugars: 2.3 g
  • Protein: 29.8 g