Lemon Garlic Shrimp with Greens
Brighten up your dinner table with this vibrant and flavorful Lemon Garlic Shrimp with Greens recipe. Featuring tender shrimp sautéed to perfection in a zingy lemon-garlic sauce, this dish is paired with nutrient-packed baby spinach and mixed greens for a light yet satisfying meal. Ready in just 25 minutes, this recipe is a perfect balance of quick prep, bold flavors, and wholesome ingredients. A hint of red pepper flakes adds optional heat, while fresh parsley provides a refreshing finishing touch. Perfect for busy weeknights or an elegant yet simple dinner, serve this dish on its own for a low-carb option or pair it with crusty bread or fluffy rice to soak up every drop of the luscious sauce. Bursting with zesty, garlicky goodness, this shrimp and greens recipe is sure to become your go-to for effortless, healthy dining.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 whole lemon
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 cups baby spinach
- 4 cups mixed baby greens (e.g., arugula, kale)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Wash and pat dry the shrimp. Season them with salt, black pepper, and red pepper flakes if desired.
Zest the lemon and then cut it in half. Set the zest aside and juice the lemon into a small bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Let it cook for 1 minute.
Add the baby spinach and mixed greens to the skillet. Toss gently and cook for 2-3 minutes until the greens are wilted but still bright in color.
Return the shrimp to the skillet and toss to combine with the greens and lemon-garlic sauce. Cook for an additional 1 minute to warm everything through.
Garnish with chopped parsley before serving. Serve immediately, either on its own or with a side of crusty bread or rice.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.2 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
