One-pot garlicky shrimp & spinach

Gluten-free and low-carb, this zesty recipe checks off all the boxes and proves that shrimp can be delicious without being breaded. Plus, the healthy fats and leafy greens are great for a balanced diet. 

• 3 Tbsp. extra-virgin olive oil, divided 
• 6 medium garlic cloves, sliced, divided 
• 1 lb. spinach 
• 1/4 tsp. salt plus 1/8 tsp., divided 
• 1 1/2 tsp. lemon zest 
  
• 1 Tbsp. lemon juice 
• 1 lb. shrimp (21–30 count), peeled and deveined 
• 1/4 tsp. crushed red pepper 
• 1 Tbsp. finely chopped fresh parsley 

Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes.

Add spinach and 1/4 teaspoon salt and toss to coat.

Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.

Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes.

Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt. Cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more.

Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

4 servings 

Serving size: 1 cup

Calories 226

Total fat 11.6g; saturated fat 1.7g

Cholesterol 182.6mg

Sodium 444mg

Total carbohydrate 6.1g; dietary fiber 2.7g; total sugars 0.7g

Protein 26.4g

Potassium 962.8mg

Adapted from eatingwell.com