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One-Pot Garlicky Shrimp & Spinach
One-Pot Garlicky Shrimp & Spinach
4 Reviews
From: EatingWell.com, December 2018
Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons extra-virgin olive oil, divided
- 6 medium cloves garlic, sliced, divided
- 1 pound spinach
- ¼ teaspoon salt plus ⅛ teaspoon, divided
- 1½ teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 pound shrimp (21-30 count), peeled and deveined
- ¼ teaspoon crushed red pepper
- 1 tablespoon finely chopped fresh parsley
Preparation
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Prep
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Ready In
- 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 ¼ 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 ⅛ 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
- Per serving: 226 calories; 12 g fat(2 g sat); 3 g fiber; 6 g carbohydrates; 26 g protein; 223 mcg folate; 183 mg cholesterol; 1 g sugars; 0 g added sugars; 10,760 IU vitamin A; 37 mg vitamin C; 196 mg calcium; 4 mg iron; 444 mg sodium; 963 mg potassium
- Nutrition Bonus: Vitamin A (215% daily value), Vitamin C (62% dv), Folate (56% dv), Iron (22% dv), Calcium (20% dv)
- Carbohydrate Servings: ½
- Exchanges: 3 lean protein, 2 fat, 1 vegetable
Reviews 4
August 19, 2019
By: Erica Cabello
One of my favs. This made 2 nights meals...and on day 2 we used mini flour tortillas! It was perfect!
March 14, 2019
By: LJL
We’ve made it twice. Quick, easy, and delicious. Once we added Old Bay to the shrimp, but it didn’t really need it. Might try some smoked paprika next time. Definitely adding to our rotation.
March 02, 2019
By: palz.marysue
Quick and easy. If you make sure the garlic gets browned, the dish will taste garlicky-nice. Will definitely make again.
February 01, 2019
By: weslie
We made with kale (since that is what we had). Shrimp remained stubbornly boring rather than good and garlicky. With chopping up the kale, too much work for quite boring output
