The Best Ever Spinach and Shrimp Stir-Fry with Garlic (Ready in 20 Minutes!)
I swear, some days feel like they have 36 hours packed into them. Last Tuesday, I got home late, completely exhausted, and the thought of complex cooking made me want to order takeout.
But my body was craving something fresh, healthy, and fast. That’s how I perfected this incredible Spinach and Shrimp Stir-Fry with Garlic. It’s truly the ultimate easy dinner that feels like luxurious comfort food.
This tested, family-favorite recipe is vibrant, garlicky, and packs serious flavor. Trust me, you need this fast, fresh meal in your weekly rotation right now!
❤️ Why You’ll Fall for This Stir-Fry
This isn’t just another quick meal—it’s a flavor explosion. Here’s why this recipe earns a permanent spot on our meal plan:
- Lightning Fast: From fridge to fork in about 20 minutes! Perfect for busy weeknights.
- Healthy Powerhouse: Lean protein from the shrimp combined with iron-rich spinach makes this super nutritious.
- Low Carb Friendly: Naturally gluten-free and easily fits into keto or low-carb diets when served without rice.
- Minimal Cleanup: Everything cooks in one large skillet or wok. Hooray for easy dish duty!
- Customizable: Feel free to swap the spinach for other tender greens like bok choy or kale.
What You Need for the Ultimate Flavor Base
You only need a few simple pantry staples and fresh heroes (hello, garlic and ginger!) for this recipe. The secret is using high-quality olive oil or sesame oil to really make the flavors pop.
Check the full printable recipe card below for detailed measurements of the shrimp, spinach, and the amazing sauce ingredients!
đź’ˇ Expert Tips for a Perfect Stir-Fry
A perfect stir-fry means fast, hot cooking. Follow these tips to prevent soggy spinach and rubbery shrimp!
- Don’t Crowd the Pan: Cook the shrimp in batches if your pan is small. Crowding lowers the temperature, steaming the shrimp instead of searing them.
- Use High Heat: Stir-frying demands high heat. Get your wok or skillet smoking hot before adding the oil.
- Prep Everything Ahead: Stir-frying is fast! Have your garlic minced, spinach washed, and sauce mixed before the heat turns on. This is called “Mise en Place.”
- Shrimp Don’t Lie: Shrimp cooks very quickly. Once they turn pink and curl into a ‘C’ shape, they are done. Overcooking makes them tough.
- Add Spinach Last: Spinach wilts almost instantly. Toss it in during the last 60 seconds of cooking to keep its vibrant color and slightly crisp texture.
Delicious Variations & Substitutions
This recipe is incredibly flexible. Feel free to swap ingredients based on what you have in your pantry or fridge!
- Protein Swap: Use thinly sliced chicken breast, firm tofu, or scallops instead of shrimp. Adjust cooking time accordingly.
- Make it Spicy: Add a pinch of red pepper flakes when sautéing the garlic, or drizzle with sriracha before serving.
- Veggies: Add sliced mushrooms, bell peppers, or thinly sliced carrots. Make sure to add harder veggies (carrots/peppers) before the shrimp.
- Gluten-Free: Ensure you use Tamari or a certified gluten-free soy sauce substitute.
Storage & Freezing Instructions
This dish is best served immediately, but leftovers are still delicious!
- Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat for 2-3 minutes until warmed through. Be careful not to overcook the shrimp during reheating.
- Freezing: We don’t recommend freezing this dish. The spinach becomes watery and the shrimp texture degrades significantly upon thawing.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: I highly recommend using fresh spinach for stir-fries. Frozen spinach releases a lot of water and will make your dish watery and soggy. If you must use frozen, thaw it completely and squeeze out all excess liquid before adding.
Q: What is the best side dish for this stir-fry?
A: This dish pairs perfectly with Coconut Lime Rice, simple steamed Jasmine rice, or brown rice. For a low-carb option, serve it over cauliflower rice or zucchini noodles!
Q: Should I buy peeled or unpeeled shrimp?
A: For a stir-fry, always opt for shrimp that is peeled and deveined. This saves you crucial prep time and ensures the sauce coats the protein perfectly.
Time to Get Cooking!
I hope this fast, flavorful Spinach and Shrimp Stir-Fry brings a little easy comfort to your busy schedule, just like it does for mine. Don’t forget to leave a star rating once you try it!
Happy cooking, friends. P.S. Don’t forget to Pin this recipe for later!
Easy Spinach & Shrimp Stir-Fry with Garlic (20 Minute Dinner)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp soy sauce (or Tamari)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 Tbsp olive oil (or avocado oil)
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes (optional)
- 5 oz fresh spinach
- 1/4 cup chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Step 1 In a medium bowl, toss the shrimp with soy sauce, sesame oil, and cornstarch. Set aside while you prep your vegetables.
- Step 2 Heat a large skillet or wok over high heat. Add the olive oil. Once hot, add the marinated shrimp and cook for 1-2 minutes per side until pink and almost done. Remove shrimp and set aside.
- Step 3 Reduce heat slightly to medium-high. Add the minced garlic, ginger, and red pepper flakes (if using) to the pan. Sautu00e9 quickly for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4 Pour in the broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a quick simmer.
- Step 5 Add the spinach to the pan. Stir until the spinach is fully wilted (this takes about 1 minute).
- Step 6 Return the cooked shrimp to the pan and toss everything together until fully coated and heated through. Serve immediately over rice or cauliflower rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 Tbsp soy sauce (or Tamari)
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 Tbsp olive oil (or avocado oil)
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes (optional)
- 5 oz fresh spinach
- 1/4 cup chicken or vegetable broth
- Salt and pepper to taste
