Shrimp Garlic Butter Skillet

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 1.5 lb large raw shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cooked quinoa or cauliflower rice for serving

Instructions

1. 1Pat the shrimp completely dry with paper towels and season both sides evenly with salt, black pepper, and smoked paprika so they sear instead of steam.
2. 2Heat a large 12-inch skillet over medium-high heat and add the olive oil until it shimmers.
3. 3Add the shrimp in a single layer without crowding; cook undisturbed for 2 minutes until the undersides turn pink and lightly golden.
4. 4Flip each shrimp and cook 1 to 2 minutes more until just opaque and curled; transfer to a clean plate so they do not overcook.
5. 5Reduce heat to medium and melt the butter in the same skillet, scraping up any browned bits.
6. 6Stir in the minced garlic and red pepper flakes; cook 45 to 60 seconds until fragrant but not browned.
7. 7Add the cherry tomatoes and cook 2 minutes until they begin to soften and release juices.
8. 8Return the shrimp to the skillet along with lemon juice and zest; toss gently for 1 minute to coat everything in the garlic butter sauce.
9. 9Pile the baby spinach into the pan and fold until just wilted, about 1 minute, so it stays bright green.
10. 10Sprinkle with chopped parsley, taste and adjust seasoning, then serve immediately over warm quinoa or cauliflower rice for a complete midday plate.