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A visually appealing easy dinner recipe healthy in 20 minutes with fresh vegetables and lean protein.

Speedy Lemon Herb Shrimp & Spinach Sauté

This speedy recipe features succulent shrimp and fresh spinach sautéed with garlic, lemon, and herbs, served over quick-cooking quinoa for a healthy and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb shrimp peeled and deveined
  • 2 cloves garlic minced
  • 1/4 cup chicken or vegetable broth
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 5 oz fresh spinach
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)
  • 1/2 cup quick-cooking quinoa prepared according to package directions

Equipment

  • Large skillet or non-stick pan

Method
 

Preparation
  1. While cooking the shrimp, prepare 1/2 cup of quick-cooking quinoa according to package directions, which typically takes 10-15 minutes.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat, then add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Reduce heat to medium, add minced garlic to the same pan, and sauté for 30 seconds until fragrant.
  3. Pour in broth, stir in oregano and red pepper flakes if using, and bring to a simmer.
  4. Add spinach to the pan, handful by handful if needed, and cook until it wilts, which takes about 2-3 minutes.
  5. Return the cooked shrimp to the pan, stir in lemon juice, salt, and pepper, then toss to combine and heat through for 1 minute.
Serving
  1. Serve immediately over the prepared quinoa and garnish with fresh chopped parsley.

Notes

For extra flavor, you can marinate the shrimp in a little lemon juice and garlic before cooking. Adjust the amount of red pepper flakes to your preferred spice level.