20 Delicious Shrimp and Spinach Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner or planning a special meal to impress your guests, shrimp and spinach make a dynamic duo that’s both nutritious and delicious. From creamy pastas to light, refreshing salads, our roundup of 20 mouthwatering recipes promises something for every palate and occasion. Dive in and discover your next favorite dish that’s sure to become a staple in your cooking repertoire!

Garlic Butter Shrimp and Spinach Pasta

Warm summer evenings call for dishes that are both comforting and quick to prepare, and this Garlic Butter Shrimp and Spinach Pasta is my go-to. It’s a dish that reminds me of coastal vacations, where the seafood is always fresh, and the meals are effortlessly delicious.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 cups fresh spinach, tightly packed
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the clarified butter in a large skillet over medium heat. Add the shrimp, seasoning lightly with salt, and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half, about 2 minutes.
5. Add the spinach to the skillet, stirring until just wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it to maintain vibrant color.
6. Return the shrimp to the skillet, along with the cooked linguine, reserved pasta water, Parmesan cheese, and lemon juice. Toss everything together until well combined and the pasta is evenly coated, about 1 minute. Tip: The pasta water helps to create a silky sauce that clings to the noodles.

Delightfully rich with a hint of spice, this pasta dish boasts a perfect balance of flavors and textures. Serve it with a sprinkle of extra Parmesan and a slice of crusty bread to soak up the garlic butter sauce for an unforgettable meal.

Creamy Shrimp and Spinach Stuffed Shells

This past weekend, I found myself craving something that marries the comfort of pasta with the elegance of seafood, leading me to whip up these Creamy Shrimp and Spinach Stuffed Shells. Trust me, the combination of tender shrimp, vibrant spinach, and creamy cheese stuffed into pasta shells is nothing short of divine.

Ingredients

• 12 jumbo pasta shells
• 1 tbsp extra virgin olive oil
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup heavy cream
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a skillet over medium heat, warm the olive oil and sauté the shrimp until just pink, about 2 minutes per side. Remove and set aside.
4. In the same skillet, add the spinach and garlic, sautéing until the spinach wilts, about 2 minutes. Tip: Squeeze out excess moisture from the spinach to prevent soggy shells.
5. In a bowl, combine the ricotta, Parmesan, sautéed shrimp, spinach, salt, and pepper. Mix well.
6. Stuff each pasta shell with the shrimp and spinach mixture, placing them in the prepared baking dish.
7. Pour the heavy cream over the stuffed shells and sprinkle with mozzarella cheese.
8. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let the dish rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Mmm, the first bite reveals a creamy interior with the perfect bite from the shrimp, all encased in tender pasta. Serve these shells atop a bed of arugula for a peppery contrast or alongside a crisp white wine to elevate the meal.

Spicy Shrimp and Spinach Quesadillas

Every time I whip up these Spicy Shrimp and Spinach Quesadillas, I’m reminded of the first time I experimented with combining seafood and greens in a tortilla. It was a game-changer in my kitchen, and now it’s a staple in my recipe rotation.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 cups baby spinach, tightly packed
• 1 cup Monterey Jack cheese, freshly grated
• 4 large flour tortillas, 10-inch diameter
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. In a medium bowl, toss the shrimp with smoked paprika, cayenne pepper, and sea salt until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned shrimp to the skillet, cooking for 2 minutes per side until opaque and lightly charred. Remove from heat and set aside.
4. In the same skillet, melt 1 tbsp of clarified butter over medium heat.
5. Place one tortilla in the skillet, sprinkling half with Monterey Jack cheese, followed by cooked shrimp and baby spinach.
6. Fold the tortilla over the filling, pressing gently with a spatula. Cook for 2-3 minutes until golden brown, then flip and cook for an additional 2 minutes.
7. Repeat with remaining tortillas and filling, using the remaining clarified butter as needed.
8. Transfer each quesadilla to a cutting board, let rest for 1 minute before slicing into wedges.

Here’s how these quesadillas stand out: the shrimp brings a succulent bite, while the spinach adds a fresh contrast. Serve them with a dollop of crema and a sprinkle of chopped cilantro for an extra layer of flavor.

Shrimp and Spinach Alfredo Pizza

Goodness, have I got a treat for you today! Picture this: a crispy, golden crust topped with creamy Alfredo sauce, succulent shrimp, and vibrant spinach—each bite is a little slice of heaven. I stumbled upon this combo during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup unsalted butter, clarified
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground nutmeg
• 1/2 lb large shrimp, peeled, deveined, and tails removed
• 2 cups fresh spinach leaves, tightly packed
• 1 cup shredded mozzarella cheese
• 1 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, then transfer to a piece of parchment paper.
3. In a medium saucepan over low heat, melt the clarified butter. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Allow to reduce slightly, about 3 minutes.
5. Remove from heat and whisk in the Parmesan cheese and nutmeg until smooth. Season with salt and pepper to taste.
6. Spread the Alfredo sauce evenly over the prepared pizza dough, leaving a small border for the crust.
7. Arrange the shrimp and spinach leaves over the sauce, then sprinkle with shredded mozzarella.
8. Drizzle the olive oil over the top and season with a pinch of salt and pepper.
9. Carefully transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
10. Remove from the oven and let rest for 2 minutes before slicing.

Now, the moment of truth—this pizza is a masterpiece of textures, from the crisp crust to the tender shrimp and wilted spinach. The Alfredo sauce adds a rich, velvety backdrop that ties everything together beautifully. Try serving it with a light arugula salad dressed in lemon vinaigrette for a refreshing contrast.

Healthy Shrimp and Spinach Salad with Lemon Dressing

Craving something light yet satisfying? I recently whipped up this vibrant Healthy Shrimp and Spinach Salad with Lemon Dressing on a whim, and it’s quickly become a staple in my weekly meal rotation. The combination of succulent shrimp and fresh spinach, tossed in a zesty lemon dressing, is not only a feast for the eyes but a delight for the palate.

Ingredients

• 1 pound wild-caught shrimp, peeled and deveined
• 4 cups baby spinach leaves, thoroughly washed and dried
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup shaved Parmesan cheese

Instructions

1. In a large skillet over medium-high heat, heat 1 tablespoon of extra-virgin olive oil until shimmering. Add the shrimp in a single layer and cook for 2 minutes per side, or until they turn pink and opaque. Transfer to a plate and set aside.
2. In a small bowl, whisk together the remaining olive oil, fresh lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
3. In a large salad bowl, combine the baby spinach leaves and cooked shrimp. Drizzle the lemon dressing over the salad and toss gently to coat.
4. Sprinkle the shaved Parmesan cheese over the salad just before serving.

So there you have it—a salad that’s as nutritious as it is delicious. The crispness of the spinach pairs beautifully with the tender shrimp, while the lemon dressing adds a bright, tangy finish. For an extra crunch, consider topping it with toasted pine nuts or slivered almonds.

Shrimp and Spinach Stir Fry with Garlic Sauce

Whenever I’m in need of a quick yet satisfying meal, this Shrimp and Spinach Stir Fry with Garlic Sauce never fails to hit the spot. It’s a dish that brings together the succulence of shrimp with the earthy tones of spinach, all tied together with a rich garlic sauce that’s simply irresistible.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 4 cups fresh spinach, tightly packed
• 3 cloves garlic, finely minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 1/4 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Whisk together soy sauce, sesame oil, chicken stock, and cornstarch in a small bowl until smooth. Pour into the skillet, stirring constantly until the sauce thickens, about 2 minutes.
5. Return shrimp to the skillet, adding spinach and red pepper flakes. Toss gently until the spinach wilts, about 1 minute.
6. Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.
7. Tip: Ensure your skillet is hot enough before adding ingredients to achieve a perfect sear on the shrimp.
8. Tip: Fresh spinach is key here; it wilts perfectly without becoming mushy.

Amazingly, this dish balances the tender shrimp with the slight bitterness of spinach, all coated in a garlicky sauce that’s both bold and comforting. Serve it over a bed of steamed jasmine rice or alongside a crisp white wine for an effortless yet elegant dinner.

Baked Shrimp and Spinach Dip

Unbelievably creamy and packed with flavor, this Baked Shrimp and Spinach Dip has become my go-to for gatherings. It’s the perfect blend of seafood and greens, with a cheesy top that’s irresistible. I remember the first time I made it; my friends couldn’t stop dipping!

Ingredients

• 1 pound wild-caught shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, finely chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
3. Add the chopped shrimp to the skillet, cooking until they turn pink and opaque, approximately 2-3 minutes per side. Tip: Avoid overcooking the shrimp to keep them tender.
4. Stir in the spinach and cook until just wilted, about 1 minute. Remove from heat and set aside.
5. In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth. Tip: Ensure the cream cheese is fully softened to avoid lumps.
6. Fold in the Monterey Jack cheese, Parmesan cheese, smoked paprika, cayenne pepper, and the shrimp-spinach mixture. Season with salt to taste.
7. Transfer the mixture to the prepared baking dish, spreading it evenly.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.

Fresh out of the oven, this dip boasts a creamy interior with a slightly crispy top, offering a delightful contrast in textures. The smoky paprika and cayenne add a subtle heat that complements the sweetness of the shrimp. Serve it with crusty bread or crisp vegetables for a crowd-pleasing appetizer.

Shrimp and Spinach Lasagna Rolls

Venturing into the kitchen to whip up something comforting yet elegant led me to these Shrimp and Spinach Lasagna Rolls. It’s a dish that marries the richness of seafood with the wholesome goodness of greens, all wrapped up in tender pasta. Perfect for those evenings when you’re craving something special without spending hours at the stove.

Ingredients

• 12 lasagna noodles, cooked al dente
• 1 lb large shrimp, peeled, deveined, and finely chopped
• 2 cups fresh spinach, finely chopped
• 15 oz whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, melt the clarified butter and sauté the garlic until fragrant, about 30 seconds.
3. Add the chopped shrimp to the skillet, cooking until just pink, approximately 2 minutes. Tip: Avoid overcooking the shrimp to keep them tender.
4. In a large bowl, combine the cooked shrimp, spinach, ricotta, Parmesan, egg, salt, and pepper, mixing until well incorporated.
5. Lay out the cooked lasagna noodles on a clean surface. Evenly distribute the shrimp and spinach mixture along each noodle, then roll them up tightly.
6. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the lasagna rolls seam side down in the dish.
7. Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese. Tip: For a golden top, broil the last 2 minutes of baking.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the rolls sit for 5 minutes before serving to set.

Heavenly is the first word that comes to mind when biting into these lasagna rolls. The shrimp adds a delicate sweetness, perfectly complemented by the creamy ricotta and vibrant spinach. Serve them atop a drizzle of basil oil for an extra touch of elegance.

Easy Shrimp and Spinach Curry

Having spent countless evenings experimenting with quick yet flavorful dishes, I’ve found that this Easy Shrimp and Spinach Curry is a weeknight lifesaver. Here’s how I make it, with a few personal tweaks that might just make it your new favorite too.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14 oz) full-fat coconut milk
• 4 cups fresh spinach leaves
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to release their aromas.
5. Pour in the coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.
6. Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-4 minutes per side.
7. Fold in the fresh spinach leaves, allowing them to wilt slightly in the curry, which should take about 2 minutes.
8. Finish with a squeeze of fresh lime juice and a sprinkle of sea salt, adjusting the seasoning as needed.

For a truly indulgent experience, serve this curry over a bed of steamed jasmine rice or with warm naan bread on the side. The creamy coconut milk balances the heat from the cayenne, while the spinach adds a fresh, slightly earthy note that complements the succulent shrimp perfectly.

Shrimp and Spinach Stuffed Mushrooms

Perfectly paired with a crisp white wine, these Shrimp and Spinach Stuffed Mushrooms are a delightful appetizer that brings a touch of elegance to any gathering. I remember the first time I served these at a dinner party; the combination of succulent shrimp and earthy spinach nestled in a tender mushroom cap had everyone asking for the recipe.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup unsalted butter, clarified
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/2 pound raw shrimp, peeled, deveined, and finely chopped
• 1 cup fresh spinach, finely chopped
• 1/4 cup dry white wine
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems, onion, and garlic, sautéing until translucent, about 5 minutes.
3. Increase the heat to medium-high, add the chopped shrimp, and cook until just pink, approximately 3 minutes. Tip: Avoid overcooking the shrimp to keep them tender.
4. Stir in the spinach and white wine, cooking until the spinach wilts and the wine reduces slightly, about 2 minutes. Remove from heat.
5. Transfer the mixture to a bowl, then mix in the panko breadcrumbs, Parmesan cheese, sea salt, and black pepper until well combined.
6. Spoon the filling into the mushroom caps, mounding slightly. Tip: For a golden top, sprinkle a little extra Parmesan on each.
7. Bake on the prepared sheet for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: Let them rest for 5 minutes before serving to allow the flavors to meld.

Out of the oven, these stuffed mushrooms offer a delightful contrast between the crispy topping and the juicy filling. Serve them atop a bed of arugula for a pop of color and a peppery bite that complements the richness of the dish.

One Pot Shrimp and Spinach Orzo

Kicking off the week with a dish that’s as effortless as it is elegant, I’m sharing my go-to One Pot Shrimp and Spinach Orzo. It’s the kind of meal that feels like a hug after a long day, and trust me, it’s as simple as it is satisfying.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound large shrimp, peeled and deveined
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the orzo pasta to the skillet and toast lightly, stirring constantly for 1 minute to enhance its nutty flavor.
5. Pour in the chicken broth, then season with kosher salt and black pepper. Bring to a simmer.
6. Reduce heat to low, cover, and cook for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
7. Arrange the shrimp over the orzo, cover, and cook for 3 minutes. Flip the shrimp and cook for an additional 2 minutes, or until opaque.
8. Fold in the baby spinach, Parmesan cheese, and butter until the spinach is wilted and the cheese is melted.
9. Remove from heat and stir in the lemon zest and lemon juice for a bright finish.

Delightfully creamy with a hint of citrus, this dish is a testament to how minimal effort can yield maximum flavor. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of extra Parmesan for a more refined presentation.

Shrimp and Spinach Tacos with Avocado Crema

Just last week, I found myself staring into my fridge, wondering what to whip up for a quick yet satisfying dinner. That’s when these Shrimp and Spinach Tacos with Avocado Crema came to life—a dish that’s as vibrant to look at as it is delicious to eat.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 cups fresh baby spinach leaves
• 1 ripe avocado, pitted and peeled
• 1/2 cup sour cream
• 1 lime, juiced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp extra virgin olive oil
• 8 small corn tortillas
• Salt to taste

Instructions

1. In a medium bowl, combine the avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth to create the avocado crema. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, cumin, and smoked paprika. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Remove the shrimp from the skillet and set aside. In the same skillet, add the baby spinach and cook for 1-2 minutes until just wilted.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
5. Assemble the tacos by placing a layer of spinach on each tortilla, followed by the shrimp. Drizzle generously with the avocado crema.

Avocado crema adds a creamy texture that contrasts beautifully with the crisp spinach and tender shrimp. Serve these tacos with an extra lime wedge on the side for a zesty kick that elevates the flavors even further.

Shrimp and Spinach Risotto

Venturing into the world of risottos can be intimidating, but trust me, this Shrimp and Spinach Risotto is a game-changer. I remember the first time I made it; the aroma filled my kitchen, and I knew I had stumbled upon something special. It’s creamy, flavorful, and surprisingly simple once you get the hang of stirring that Arborio rice to perfection.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 lb large shrimp, peeled and deveined
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the Arborio rice to the pan, stirring to coat each grain in oil, and toast for 2 minutes until slightly golden.
3. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, season the shrimp with salt and pepper. In a separate pan, sauté the shrimp in butter over medium-high heat until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
6. Once the risotto is creamy and the rice is al dente, stir in the spinach, Parmesan cheese, and cooked shrimp. Cook for an additional 2 minutes until the spinach is wilted.
7. Season with salt and pepper to taste, then remove from heat. Let it rest for 2 minutes before serving.

Zesty and vibrant, this risotto boasts a perfect balance of creamy rice and succulent shrimp, with the spinach adding a fresh, earthy note. Serve it with a crisp white wine and a sprinkle of extra Parmesan for an unforgettable meal.

Grilled Shrimp and Spinach Skewers

Wow, does anything scream summer more than the sizzle of shrimp hitting the grill? I remember the first time I tried making these Grilled Shrimp and Spinach Skewers; it was a game-changer for my backyard barbecues. The combination of juicy shrimp and fresh spinach, all charred to perfection, is something I now crave all season long.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 cups fresh baby spinach leaves
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp freshly squeezed lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a large mixing bowl, combine the shrimp, spinach, olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Gently toss to ensure even coating. Tip: Let the mixture marinate for 10 minutes to enhance the flavors.
3. Thread the shrimp and spinach leaves alternately onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
5. Remove the skewers from the grill and drizzle with freshly squeezed lemon juice just before serving. Tip: For an extra burst of flavor, sprinkle with a pinch of red pepper flakes.

Out of the grill, these skewers offer a delightful contrast between the smoky, slightly charred exterior and the tender, juicy shrimp inside. Serve them over a bed of quinoa or alongside a crisp, citrusy salad for a meal that’s as nutritious as it is delicious.

Shrimp and Spinach Soup with Coconut Milk

Unbelievably creamy and packed with flavor, this Shrimp and Spinach Soup with Coconut Milk is my go-to when I need something quick yet satisfying. I remember the first time I whipped this up on a chilly evening, and now it’s a staple in my kitchen, especially when I’m craving something light but hearty.

Ingredients

• 1 tablespoon coconut oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 4 cups chicken stock, homemade preferred
• 1 can (13.5 oz) full-fat coconut milk
• 1 pound wild-caught shrimp, peeled and deveined
• 4 cups baby spinach, loosely packed
• 1 tablespoon fresh lime juice
• Sea salt, to finish

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 3 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle in the ground turmeric and crushed red pepper flakes, toasting the spices for 1 minute to release their oils.
5. Pour in the chicken stock, bringing the mixture to a gentle boil over high heat.
6. Reduce heat to low, then stir in the full-fat coconut milk until fully incorporated.
7. Add the peeled and deveined shrimp, cooking until they turn pink and opaque, about 3 minutes.
8. Fold in the baby spinach until just wilted, approximately 1 minute.
9. Finish with fresh lime juice and a pinch of sea salt, adjusting to your preference.

Rich in flavors and textures, this soup boasts a velvety coconut base with the tender bite of shrimp and the freshness of spinach. Serve it with a side of crusty bread for dipping, or over a bed of steamed jasmine rice for a more substantial meal.

Shrimp and Spinach Quiche

After a long weekend of experimenting in the kitchen, I stumbled upon a dish that’s become a staple in my home—Shrimp and Spinach Quiche. It’s the perfect blend of savory and creamy, with a crust that’s just the right amount of flaky. Trust me, once you try it, you’ll understand why it’s earned a permanent spot in my recipe rotation.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, chilled and diced
• 3 tablespoons ice water
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup cooked shrimp, chopped
• 1 cup fresh spinach, roughly chopped
• 1/2 cup Gruyère cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the flour and sea salt. Add the chilled butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
5. In a separate bowl, whisk together the heavy cream, lightly beaten eggs, black pepper, and nutmeg until smooth.
6. Layer the chopped shrimp, spinach, and Gruyère cheese in the prepared crust. Pour the egg mixture over the top.
7. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown. Tip: Let the quiche rest for 10 minutes before slicing to allow the filling to set properly.
8. Serve warm. Tip: For an extra touch, garnish with fresh herbs or a dollop of crème fraîche.

You’ll love the creamy texture of the filling paired with the crispness of the crust. The shrimp adds a delightful sweetness, while the spinach brings a fresh, earthy note. Try serving it with a light arugula salad for a complete meal.

Shrimp and Spinach Fettuccine

Kicking off the week with a dish that’s as comforting as it is elegant, I found myself reaching for ingredients that promise both nutrition and indulgence. There’s something about the combination of shrimp and spinach in a creamy fettuccine that feels like a hug in a bowl, perfect for those evenings when you crave something special without spending hours in the kitchen.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach, tightly packed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce is smooth and slightly thickened.
5. Add the fresh spinach to the skillet, stirring until wilted, about 1-2 minutes. Tip: Fresh spinach wilts quickly, so keep an eye on it to maintain vibrant color.
6. Return the cooked shrimp to the skillet. Add the drained fettuccine, tossing to coat evenly with the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Finish with fresh lemon juice, sea salt, and black pepper, tossing gently to combine.

Zesty and rich, this Shrimp and Spinach Fettuccine boasts a creamy sauce that clings perfectly to each strand of pasta, with the shrimp adding a sweet, succulent contrast. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Shrimp and Spinach Stuffed Chicken Breast

Unbelievably, the first time I tried making Shrimp and Spinach Stuffed Chicken Breast, it was a happy accident. I had some leftover shrimp and a bunch of spinach that needed using, and voilà, this dish was born. It’s become a staple in my kitchen, especially when I want to impress without stressing.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup raw shrimp, peeled, deveined, and finely chopped
• 2 cups fresh spinach, finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the chopped shrimp, spinach, cream cheese, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Mix until well incorporated.
3. Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with an equal amount of the shrimp and spinach mixture, then secure the opening with toothpicks.
5. Heat the clarified butter in a large skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
6. Transfer the chicken breasts to the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove the toothpicks before serving. For an extra touch, drizzle with a bit of olive oil and sprinkle with additional Parmesan cheese.

Zesty and juicy, the chicken breasts are perfectly complemented by the creamy, flavorful stuffing. Serve atop a bed of wild rice or alongside roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Shrimp and Spinach Egg Muffins

Breakfast just got a whole lot more exciting with these Shrimp and Spinach Egg Muffins. I stumbled upon this recipe during a lazy Sunday brunch experiment, and now it’s a staple in my kitchen. Perfect for meal prep or a quick grab-and-go breakfast, these muffins are a delicious way to start the day.

Ingredients

• 1 cup fresh spinach, finely chopped
• 1/2 lb shrimp, peeled, deveined, and chopped
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with clarified butter.
2. In a medium bowl, combine the lightly beaten eggs, heavy cream, sea salt, black pepper, and smoked paprika, whisking until fully incorporated.
3. Evenly distribute the chopped spinach and shrimp among the muffin cups, then pour the egg mixture over the top, filling each cup about 3/4 full.
4. Sprinkle grated sharp cheddar cheese on top of each muffin cup for a golden, cheesy finish.
5. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. This resting time helps them set perfectly.

Delightfully fluffy with a hint of smokiness from the paprika, these egg muffins are a versatile dish. Serve them warm with a side of avocado salsa for a brunch that’s sure to impress, or pack them cold for a protein-packed snack on the run.

Shrimp and Spinach Panini with Pesto

Sometimes, the simplest ingredients come together to create something unexpectedly divine. That’s exactly what happened when I first whipped up this Shrimp and Spinach Panini with Pesto. It’s become a staple in my kitchen, especially when I’m craving something quick yet gourmet.

Ingredients

• 1 cup fresh spinach, tightly packed
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1/4 cup basil pesto, homemade or store-bought
• 4 slices sourdough bread
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of extra-virgin olive oil.
2. Season the shrimp with sea salt and freshly ground black pepper, then add to the skillet. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
3. Spread basil pesto evenly on one side of each sourdough bread slice.
4. Layer the cooked shrimp and fresh spinach on two of the bread slices, then sprinkle with shredded mozzarella cheese.
5. Top with the remaining bread slices, pesto side down, to form two sandwiches.
6. Heat the same skillet over medium-low heat and add clarified butter.
7. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese has melted.
8. Remove from heat and let rest for 1 minute before slicing.

You’ll love the crunch of the sourdough against the creamy pesto and melted cheese, with the shrimp adding a delightful seafood twist. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.

Conclusion

Perfect for any meal, our roundup of 20 Delicious Shrimp and Spinach Recipes offers something for every occasion. From quick weeknight dinners to elegant weekend feasts, these dishes are sure to impress. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos