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Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell Photo by: Photo: Beth Dreiling Hontzas; Styling: Lydia Pursell

Lemony Shrimp and Spinach

Easy side: Prepare 1 (10-oz.) package plain couscous according to package directions. Stir in 1/2 cup chopped roasted red bell peppers, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.

Southern Living SEPTEMBER 2010

  • Yield: Makes 4 servings
  • Total: 33 Minutes


  • 1 pound unpeeled, large raw shrimp (31/35 count)
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1 (6-oz.) package fresh baby spinach
  • Salt and pepper to taste


1. Peel shrimp; devein, if desired.

2. Sauté shrimp and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet; keep warm.

3. Add chicken broth and next 3 ingredients to skillet, stirring to loosen particles from bottom of skillet. Cook 4 to 5 minutes or until liquid is reduced by half. Add spinach, and cook 2 minutes or just until spinach is wilted. Stir in shrimp. Season with salt and pepper to taste. Serve immediately.


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Lemony Shrimp and Spinach Recipe