1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or give it a light spray—makes cleanup easier.
2. Pat your shrimp completely dry with paper towels. Seriously, get them as dry as possible because wet shrimp steam instead of roast.
3. In a medium bowl, toss the dried shrimp with olive oil, minced garlic, salt, and black pepper. Use your hands to make sure every shrimp is coated and the garlic sticks to them.
4. Spread the shrimp in a single layer on your prepared baking sheet. Don’t crowd them—give each shrimp its own space or they won’t roast properly.
5. Slide the pan into your preheated oven and roast for 8-10 minutes until the shrimp are pink and opaque all the way through. Set a timer and stay nearby—shrimp overcook fast.
6. While the shrimp roast, heat a large skillet over medium heat. Add all that spinach (yes, it looks like too much, but trust me). Stir occasionally and let it wilt for 3-4 minutes until it’s tender and reduced to about a cup.
7. When the shrimp are done, add them directly to the skillet with the wilted spinach. Toss everything together and cook for another 2-3 minutes so the flavors mingle and everything’s heated through.
8. Taste and adjust seasoning if needed. Serve immediately while everything’s hot and delicious.

Nutrition Information (Per Serving):

• Calories: 180
• Carbohydrates: 3g
• Protein: 25g
• Fat: 8g
• Fiber: 1g
• Sodium: 520mg
• Vitamin A: 60% DV
• Vitamin C: 25% DV
• Iron: 25% DV

This dish is high in lean protein and loaded with iron and vitamins from the spinach. Shrimp provides selenium and vitamin B12.

Notes:

• Seriously, dry those shrimp well—wet shrimp make everything steamy and sad
• Fresh garlic makes all the difference; don’t use the pre-minced jarred stuff
• Every oven runs differently, so check your shrimp at 8 minutes
• Don’t skip the salad spinner for the spinach if you have one
• Room temperature shrimp cook more evenly than cold-from-the-fridge

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 1 day. The shrimp texture won’t be quite as good reheated, but it’s still tasty. Don’t freeze this—shrimp get rubbery and weird after freezing and thawing. Reheat gently in a skillet over low heat for just a minute or two. Microwaving makes the shrimp tough, so avoid that if you can.

Serving Suggestions:

• Over Rice: Fluffy white or brown rice soaks up the garlicky juices perfectly
• With Pasta: Toss with angel hair or linguine for a complete meal
• Grain Bowl: Serve over quinoa or farro with extra lemon
• With Crusty Bread: Perfect for mopping up every last bit of flavor

Mix It Up (Recipe Variations):

Lemon Roasted Shrimp with Spinach: Squeeze fresh lemon juice over everything at the end and add lemon zest for bright, citrusy flavors

Creamy Version: Stir in 2-3 tablespoons of cream cheese or Greek yogurt after combining for a rich, creamy sauce

Spicy Garlic Shrimp: Add ½ teaspoon red pepper flakes to the shrimp before roasting for a spicy kick

Mediterranean Style: Add halved cherry tomatoes to the baking sheet with the shrimp and top with crumbled feta cheese

What Makes This Recipe Special:

This Roasted Shrimp with Spinach uses high-heat roasting to caramelize the shrimp quickly while preserving their tender texture. The technique concentrates the natural sweetness of the shrimp while the garlic infuses every bite, creating restaurant-quality results with minimal effort and cleanup.