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Shrimp with Spinach and Garlic

Makes: 4  servings Start to Finish 40 mins


  • 1/4 cup  chopped fresh parsley
  • 1 tablespoon  minced shallots
  • 2 teaspoons  minced garlic
  • 1 teaspoon  olive oil
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground black pepper
  • 1/4 teaspoon  grated lemon peel
  • 1 1/2 pounds  medium shrimp, peeled and deveined
  • 1 pound  fresh spinach, rinsed, stemmed
  • Lemon wedges, for garnish
  • Steamed rice (optional)
  • Crusty bread (optional)


1. Combine parsley, shallots, garlic, oil, salt, pepper, and lemon peel in 9-inch microwave proof pie plate. Add shrimp and toss to coat evenly. Refrigerate 15 minutes.

2. Meanwhile, place spinach with water clinging to its leaves in 2-quart microwave proof casserole. Cover and microwave on 100 percent power (High) 5 to 8 minutes, stirring once after 3 minutes. Set aside.

3. Cover shrimp and microwave on 50 percent power (Medium) 5 to 8 minutes or until shrimp are opaque. Let stand 2 minutes.

4. Drain spinach and place on serving platter; top with shrimp. Garnish with lemon wedges and serve with steamed rice and crusty bread, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)180,
  • Fat, total(g)4,
  • chol.(mg)209,
  • sat. fat(g)1,
  • carb.(g)5,
  • pro.(g)30,
  • sodium(mg)543,
  • Percent Daily Values are based on a 2,000 calorie diet