Grilled Shrimp with Spinach
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under thirty minutes, and honestly, it feels fancy enough to impress guests. The shrimp cooks up beautifully on the grill while the garlic infused spinach wilts beside it, creating this simple yet elegant plate. Spinach is packed with iron and nutrients, making this a meal that tastes indulgent but actually does your body good. The whole thing is ready in fifteen minutes of prep and twelve minutes of cooking, so there's no excuse not to make it tonight.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 1420 mlfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 4 tbspolive oil
- 2lemon(zest and juice)
- ½ tspred pepper flakes
- ¾ tspsea salt
- ½ tspblack pepper
- 78 mlpanko breadcrumbs
- 2 tbspbutter
- 59 mlwhite wine(optional)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat shrimp dry with paper towels and toss with 2 tbsp olive oil, 3 minced garlic cloves, lemon zest, red pepper flakes, salt, and black pepper.
Tip: Dry shrimp ensures better browning and char marks on the grill.
- 2
Thread shrimp onto skewers, alternating sides to ensure even cooking. Set aside while preparing the spinach.
Tip: Soak wooden skewers in water for 30 minutes before threading to prevent burning.
- 3
Heat 2 tbsp olive oil in a large skillet over medium heat. Add remaining 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- 4
Add fresh spinach in batches, stirring constantly until completely wilted, about 3-4 minutes total. Season with a pinch of salt and pepper. Transfer to serving plates and keep warm.
Tip: Fresh spinach reduces significantly when wilted, so don't be intimidated by the initial volume.
- 5
Place shrimp skewers on the preheated grill and cook for 2-3 minutes per side until pink and opaque throughout. Avoid moving them too much for better char development.
Tip: Shrimp cooks very quickly, so watch carefully to prevent overcooking which makes them rubbery.
- 6
In a small skillet, melt butter over medium heat. Add panko breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden brown.
Tip: Toasted breadcrumbs add a pleasant crunch and buttery flavor to the dish.
- 7
Remove shrimp from grill and arrange over the wilted spinach on serving plates. Drizzle with fresh lemon juice and white wine reduction if desired.
- 8
Top each plate with toasted panko breadcrumbs and serve immediately while everything is hot.
Tip: Add toasted breadcrumbs right before serving to maintain their crispness.
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