Skillet Shrimp with Spinach and Mushrooms
Elevate your weeknight dinner routine with this quick and flavor-packed Skillet Shrimp with Spinach and Mushrooms. Ready in just 25 minutes, this one-pan recipe combines tender, juicy shrimp with earthy cremini mushrooms and nutrient-rich baby spinach in a rich, buttery garlic sauce. A hint of red pepper flakes adds a gentle heat, while a squeeze of fresh lemon juice brightens every bite. Easy to prepare yet impressive in flavor, this dish is perfect on its own as a light, low-carb meal or served alongside rice, quinoa, or crusty bread for a heartier option. Whether you're craving something healthy, fast, or simply delicious, this skillet shrimp recipe delivers it all in one satisfying dish.
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Recipe Information
Ingredients
- 450 grams raw shrimp, peeled and deveined
- 150 grams baby spinach
- 200 grams cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Season them lightly with salt and black pepper.
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 minutes on each side, or until they are pink and opaque. Transfer the shrimp to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Allow the butter to melt, then add the minced garlic and cook for about 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
Stir in the baby spinach, allowing it to wilt, which should take about 2-3 minutes.
Return the cooked shrimp to the skillet and stir to combine with the spinach and mushrooms. Add the lemon juice and red pepper flakes, stirring to mix evenly.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Serve immediately, either on its own as a light meal or with a side of rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.6 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1910 mg | 41% | |
*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.
