One-pot garlicky shrimp & spinach
By Julie Davis Canter Jul 29, 2022 • 20 min
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.
Serving size: 1 cup
Amount per serving
Total fat 11.6g; saturated fat 1.7g
Total carbohydrate 6.1g; dietary fiber 2.7g; total sugars 0.7g
Adapted from eatingwell.com