Steps
- 1
Bring a pot of water to a boil and reheat the cooked white rice or warm it in the microwave if previously cooked.
- 2
While the rice heats, rinse and pat dry the shrimp.
- 3
Heat olive oil in a large skillet over medium-high heat.
- 4
Add the minced garlic and sauté for 30 seconds until fragrant.
- 5
Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes, and cook for 2-3 minutes on each side until pink and opaque.
- 6
Add butter and lemon juice to the skillet, stirring to coat the shrimp.
- 7
Add the fresh spinach to the pan and sauté until wilted, about 2 minutes.
- 8
Serve the garlic butter shrimp and spinach mixture over the warm cooked rice.
Tips from the Chef
Use pre-cooked rice to save time or cook rice in advance and store in the fridge.
Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
Peeling and deveining shrimp beforehand or buying pre-prepared shrimp speeds up cooking.
Add a sprinkle of fresh parsley or grated Parmesan cheese for extra flavor.
Serve with a side of steamed vegetables or a simple salad to complete the meal.
Ingredients
- 12 oz raw shrimp, peeled and deveined (medium-sized)
- 2 tbsp butter (unsalted)
- 3 cloves garlic (minced)
- 4 cup baby spinach (fresh)
- 1.5 cup cooked white rice
- 1 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
- 0.25 tsp red pepper flakes (optional)
Nutrition
(per serving)
Calories
517
Protein
46.7 g
Carbs
42.3 g
Fat
18 g