Mediterranean Shrimp and Spinach Sauté with Lemon and Herbs

Why You’ll Love This Recipe

• Fast, flavorful, and one-pan friendly—on the table in under 30 minutes.
• Bright Mediterranean flavors: garlicky tomatoes, briny olives, fresh herbs, and lemon.
• Light yet satisfying: lean protein, plenty of greens, and a silky pan sauce.
• Versatile: serve with crusty bread, orzo, rice, or keep it low-carb as-is.

Grocery List

• Produce: Garlic, cherry tomatoes, baby spinach, lemon, fresh parsley, fresh oregano (or use dried)
• Dairy: None required (optional: feta for serving)
• Pantry: Large raw shrimp, extra-virgin olive oil, pitted Kalamata olives, dry white wine, crushed red pepper flakes, dried oregano, fine sea salt, black pepper

Full Ingredients

Seafood

• 1.25 lb (570 g) large shrimp (16/20 or 21/25 count), peeled and deveined, tails on optional

Vegetables & Aromatics

• 4 garlic cloves, thinly sliced
• 1 pint (2 cups/300 g) cherry or grape tomatoes, halved
• 6 cups (6 oz/170 g) baby spinach

Flavor & Pantry

• 2 tbsp extra-virgin olive oil, divided
• 1/2 cup (120 ml) dry white wine (Sauvignon Blanc, Pinot Grigio, or similar)
• 1/2 cup (75 g) pitted Kalamata olives, sliced
• 1/4 tsp crushed red pepper flakes (more to taste)
• 1/2 tsp dried oregano (or 1 tsp fresh oregano leaves)
• 1 lemon: 1 tsp finely grated zest + 2 tbsp fresh juice
• 3/4 tsp fine sea salt, plus more as needed
• 1/4 tsp freshly ground black pepper

Fresh Herbs & Garnish

• 2 tbsp fresh parsley, chopped
• Extra lemon wedges for serving (optional)

To Serve (Optional)

• Crusty bread, cooked orzo, or steamed rice

Step-by-Step Instructions

Step 1: Prep and season the shrimp

Pat the shrimp very dry with paper towels so they sear instead of steam. In a bowl, toss shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the lemon zest. Drizzle with 1 teaspoon olive oil and set aside while you prepare the remaining ingredients (slice the garlic, halve the tomatoes, slice the olives, and chop the parsley). This short rest infuses the shrimp with citrus aroma without “cooking” them in acid.

Step 2: Sear the shrimp quickly

Heat a large (12-inch) skillet over medium-high until hot. Add 1 tablespoon olive oil and swirl to coat. Arrange the shrimp in a single layer and sear 45–60 seconds, until the edges turn pink and the bottoms get light golden spots. Flip and cook 30–45 seconds more, just until opaque and curled into a loose “C” (about 120–125°F if you’re checking). Transfer shrimp to a plate; keep any juices.

Step 3: Bloom garlic and chili

Reduce heat to medium. Add the remaining 1 tablespoon olive oil, then the sliced garlic and crushed red pepper flakes. Stir constantly for 30 seconds until fragrant and just turning translucent—avoid browning, which can make the garlic bitter.

Step 4: Soften tomatoes with oregano

Add the halved tomatoes and the oregano with a small pinch of salt. Cook, stirring occasionally, for 2–3 minutes until some tomatoes burst and release their juices and the mixture looks saucy. Scrape up any browned bits on the bottom with a wooden spoon.

Step 5: Deglaze with wine and add olives

Pour in the white wine and bring to a lively simmer. Cook 1–2 minutes to reduce by roughly half and mellow the alcohol. Stir in the sliced Kalamata olives and simmer 30 seconds more to marry the flavors. The sauce should look glossy and lightly thickened.

Step 6: Wilt the spinach

Add the spinach in two handfuls, tossing until it just wilts, 1–2 minutes. If the pan looks watery, simmer another 30–60 seconds to concentrate the juices. You’re looking for a silky, spoonable sauce that clings to the shrimp.

Step 7: Finish with lemon and herbs

Return the shrimp and any plate juices to the skillet. Add the lemon juice and parsley and toss for 30–60 seconds to warm through. Taste and adjust with a pinch more salt, pepper, or lemon juice as needed. Serve immediately with crusty bread, or over orzo or rice to catch the sauce.

Pro Tips

• Dry shrimp = better sear. Moisture is the enemy of browning, so pat very well before seasoning.
• Add lemon juice at the end to keep the flavors bright and prevent the shrimp from turning rubbery.
• Use a big skillet and avoid crowding; cook shrimp in two quick batches if needed.
• Reduce the wine sufficiently before adding spinach so the sauce isn’t watery.
• Pull shrimp early; they continue to cook from residual heat. A loose “C” shape is perfect—tight “O” means overdone.

Variations

• Orzo + Feta Skillet: Stir 2 cups cooked orzo into the reduced wine-tomato mixture; add 1/2 cup pasta cooking water if needed. Fold in 1/2 cup crumbled feta before adding the shrimp back.
• Chickpea Boost: Add one 15-oz (425 g) can chickpeas, drained and rinsed, with the wine. Simmer 2 minutes to warm through before adding spinach.
• No-Wine Option: Substitute 1/2 cup low-sodium chicken or vegetable broth plus 1 teaspoon white wine vinegar. Reduce as directed.

Storage & Make-Ahead

Best served immediately. Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat just until warm; avoid boiling to keep the shrimp tender. Freezing is not recommended for the cooked dish (shrimp can turn rubbery). For prep-ahead, slice the garlic, halve the tomatoes, chop the herbs, and slice the olives up to 1 day in advance. You can season the shrimp with salt, pepper, and lemon zest up to 8 hours ahead and keep chilled; add lemon juice only at the end when cooking.

Nutrition (per serving)

Approximate: 300 calories; 27 g protein; 12 g fat; 10 g carbohydrates; 2 g fiber; 780 mg sodium (varies with olives and added salt).