Week 2dinner·25 min·4 servings·easy
Garlic-Lemon Shrimp with Wilted Spinach
Mediterranean / coastal Italian inspired
Ingredients
- 1.5 lb raw shrimp, peeled
- 5 cloves garlic
- 2 whole lemon
- 6 cups baby spinach
- 1.5 cups cherry tomatoes
- 3 tbsp olive oil
- 0.75 tsp dried oregano
- 0.25 tsp red pepper flakes
- 3 cups cooked quinoa or rice
- 0.75 tsp salt
- 0.5 tsp black pepper
Steps
- 1Pat shrimp dry; season with salt, pepper, and oregano.
- 2Heat 2 tbsp oil in a large skillet over medium-high. Cook shrimp 2 minutes per side until pink; remove.
- 3Add remaining oil, sliced garlic, and cherry tomatoes; cook 2–3 minutes until tomatoes soften.
- 4Add spinach in handfuls until wilted. Return shrimp; add lemon zest and juice.
- 5Finish with chili flakes. Serve over leftover quinoa or rice from earlier in the week.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
shrimpseafoodone-pangluten-freeMediterraneanweeknighthigh-protein
