Father's Day

Pan Roasted Shrimp with Lemon, Garlic & Spinach

April 20, 2018
Photo by Bertolli
Author Notes

This healthy, easy salad is perfect for lunch or a light dinner. All you need is shrimp, spinach, Bertolli extra virgin olive oil and plenty of garlic. Season with fresh lemon juice and a bit of salt and pepper—enjoy! —Bertolli Olive Oil

  • Serves 2
Ingredients
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • 3 Cloves of garlic
  • 1 pound Uncooked medium shrimp, peeled and deveined
  • 4 cups Fresh spinach leaves, rinsed and patted dry
  • 1 Lemon, juiced
  • 1/8 tablespoon Salt
In This Recipe
Directions
  1. Spray garlic and shrimp with nonstick cooking spray. Preheat 12-inch nonstick skillet over medium-low heat and cook garlic, stirring occasionally, 3 minutes or until slightly browned. Increase heat to medium and cook shrimp, turning once, 2 minutes or until shrimp turn pink.
  2. In large bowl, toss shrimp with spinach, lemon, olive oil, salt and, if desired, ground pepper.

See Reviews

See what other Food52ers are saying.

Review