Tasty Tuesday: Shrimp and Spinach for a light Summer Supper

We’ve been having wretchedly hot weather lately, haven’t we? Well, I’ve been on the hunt for dinner ideas that do NOT involve turning on the oven. This light dinner of Shrimp and Sauteed Spinach does involve turning on a couple of burners but not for very long. Both shrimp and spinach cook up quickly, so my time in front of the stove is at a minimum.

Shrimp and Spinach Saute for a light Summer Supper

Shrimp and Sauteed Spinach


  • 12 ounces shrimp, cleaned and peeled
  • 2 T. minced garlic
  • 2 T. olive oil (or sesame oil….even nicer)
  • 16 ounces baby spinach, washed
  • juice of one lemon
  • salt and pepper to taste
  • pine nuts for garnish (optional)
  • 1 slice bacon, cooked extra crispy for garnish (optional)
  • grated Parmesan for garnish (optional)


Saute the cleaned shrimp briefly in olive oil and 1 T. minced garlic and set aside.

Shrimp sauteed in garlic and butter or olive oil

In a really large skillet, heat up 1 T. olive (or sesame) oil and 1 T. minced garlic. When the oil is hot and the garlic is sizzling, add the spinach. This is a large amount of fresh spinach and it will cook down to almost nothing. Use a large spatula to turn the spinach once or twice. Cover and turn off  the burner. (If you’re cooking on an electric stove, remove the pan from the burner.) It won’t take long for the spinach to wilt down completely. It’s not necessary to cook it very long at all. Add salt, pepper, and lemon juice. Toss thoroughly.

Use fresh, washed baby spinach for this Shrimp dishGarnish this Shrimp and Spinach dinner with toasted pine nuts

Serve on a lunch plate by spooning shrimp over a bed of spinach. Garnish with toasted pine nuts, crumbled bacon, and grated Parmesan.

Shrimp and Spinach, garnished with Parmesan, Pine nuts, and bacon crumbles

Notes: I like to buy my spinach at Sams Club in the big tubs for $4.48. It’s organic and well washed which makes my life easier. Of course if you have a source for local spinach, that’s the very best option.

On super hot days, I try to buy shrimp that has already been cooked. Then all I need to do is toss them in the pan for a couple of minutes to get the garlic flavor. It doesn’t take much longer than that, though, to cook up the uncooked shrimp and the  flavors and seasons of the garlic (and even a dab of butter) will be absorbed much more thoroughly. Really, either will work out fine.


Barb, writing at My Sister’s Kitchen


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