Amy Clark

Sauteed Shrimp With Spinach & Tomatoes

One thing I can admit that our family is wholeheartedly embracing is our love for all things shrimp. Although I have tried many great grilled shrimp recipes and too many pasta dishes to count, I haven’t had the pleasure of a super simple shrimp dish I could create on the stove top…until now.

With surprisingly few ingredients, this dish offers robust flavor thanks to the lemon juice & zest, the garlic, and a little bit of paprika to add that smokey flavor that I love. The best part though is that the whole thing can be pulled together in less than fifteen minutes and served over brown rice for a weeknight meal that is both satisfying and healthy.

I will admit, I knew this dish would be a bit of a stretch for everyone except me in our family. My favorite orzo pasta dish incorporates this delicious flavor profile so I just knew I would love it.  Once again, the family shocks me and absolutely devoured every single bite… even the green stuff.  I have to remind myself often to continue re-introducing new flavors to my kids, even if they have turned it down before.

I am going to be making this dish often in our house and I can’t recommend it enough for an easy and healthful weeknight meal. What a great start to the New Year.

Now please turn a blind eye next week when I share my Chicken & Dumpling adventures in the kitchen next week.

All good things in moderation.

That’s what we like to say in our house.


Sauteed Shrimp With Spinach & Tomatoes

1.5 tablespoons olive oil

2 cups cherry or grape tomatoes

1 garlic clove, minced

1 tsp. smoked paprika

1 pound large raw shrimp, peeled and deveined

4 ounces spinach or baby arugula (about 4 cups)

Sea Salt & Black Pepper

1 Lemon (Juice & Zest)


In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and the zest of one lemon.  Cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach  season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine. Serve with brown rice.

Prep Time: 5 minutes

Total Time: 15 minutes

Serving Size: 4

Source: Adapted from Martha Stewart Everyday Food

Published January 09, 2012 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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