Weeknight • Seafood
Garlic Lemon Shrimp and Spinach Bowls
These bright and flavorful bowls feature quick-cooking shrimp, wilted spinach, and a zesty garlic-lemon sauce over your favorite grain.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 2
- Level
- Weeknight
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Need a quick, healthy, and unbelievably delicious meal? Look no further! These Garlic Lemon Shrimp and Spinach Bowls are lightning-fast to make and bursting with vibrant flavors. Plump shrimp, fresh spinach, and a tangy lemon-garlic sauce come together beautifully over fluffy rice or quinoa for a satisfying meal that feels light yet fulfilling.
Ingredients
Yield: 2 servings
Main
- 1 tbsp olive oil
- 1/2 lb large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/4 cup chicken or vegetable broth
- 2 tbsp lemon juice (from 1/2 lemon)
- 1/2 tsp dried oregano
- Pinch of red pepper flakes (optional)
- 4 cups fresh spinach
- Salt and black pepper to taste
- Cooked rice, quinoa, or couscous for serving
- Lemon wedges and fresh parsley for garnish (optional)
Preparation
Step 1
Heat olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
Step 2
Add minced garlic and red pepper flakes (if using) to the same skillet. Cook for 30 seconds until fragrant, stirring constantly.
Step 3
Pour in the chicken broth and lemon juice. Stir in the dried oregano. Bring to a gentle simmer and cook for 1-2 minutes to let the flavors meld.
Step 4
Add the fresh spinach to the skillet. Cook, stirring constantly, until the spinach has fully wilted, about 2-3 minutes.
Step 5
Return the cooked shrimp to the skillet and toss everything together to coat with the sauce. Season with salt and black pepper to taste.
Step 6
Divide your preferred cooked grain (rice, quinoa, or couscous) between two bowls. Top generously with the shrimp and spinach mixture.
Step 7
Serve immediately, garnished with lemon wedges and fresh parsley, if desired.
Tips
- Don't overcrowd the pan when cooking shrimp; cook in batches if necessary to ensure even cooking and browning.
- For a creamier sauce, stir in a tablespoon of butter at the very end.
- Add some chopped sun-dried tomatoes (oil-packed) for an extra layer of flavor.
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