Mediterranean Shrimp over Spinach is easy, quick, and delicious for a low-carb dinner idea that’s also gluten-free and dairy-free!
PIN Mediterranean Shrimp over Spinach to try it later!
This Mediterranean Shrimp over Spinach is delicious and quick for a week-night dinner! Shrimp is such a delicious and diet-friendly food that every so often I splurge on a big bag of frozen shrimp from Costco, and then I have fun deciding what to make with it.
Last week when I was cooking with Jake we started out with a different recipe in mind, and halfway through we took a complete detour and ended up with this one! Both of us loved this dish that’s low-carb and gluten-free and if you use stock instead of the shrimp bouillon, it can even be Paleo!
And if you’re really a shrimp fan, check out this collection of Low-Carb Shrimp Dinner Recipes!
What ingredients do you need for this recipe?
- canned petite dice tomatoes
- olive oil
- green bell pepper
- onion
- Minced Garlic (affiliate link)
- Italian Herb Seasoning (affiliate link)
- one cube Knorr Shrimp Bouillon (affiliate link)
- (Use 1 cup chicken or fish stock reduced to 1/2 cup if you don’t have shrimp bouillon.)
- salt and fresh-ground black pepper to taste
- frozen raw jumbo shrimp
- capers
- salt and fresh-ground black pepper to taste
- fresh spinach
What gives this shrimp Mediterranean Flavors:
It’s the tomatoes, olive oil, green bell pepper, garlic, Italian Herb Seasoning, and capers that give this shrimp dip the Mediterranean flavors.
What size shrimp did I use?
In the United States shrimp are sold with a number that gives the number of shrimp it takes to make a pound. These were 16-20 size shrimp, which means it only takes 16-20 shrimp to make a pound.
Want more low-carb dinners with shrimp?
Check out Low-Carb and Keto Shrimp Dinners for more great ideas for dinners using shrimp.
How to Make Mediterranean Shrimp over Spinach:
(Scroll down for complete recipe with nutritional information.)
- They’re a splurge, but if the budget can handle it, I highly recommend these wild caught shrimp from Costco. They come in the shell, which I think gives them more flavor than the shelled frozen raw shrimp. Whichever type you pick, thaw overnight in the fridge for best results. (This recipe uses half the bag; I kept the other half frozen for another time.)
- While you’re shelling the shrimp, pour a can of petite-dice tomatoes into a colander and let most of the juice drain away. (You can catch that tomato liquid and freeze it if you’d like.)
- I cut each one into 3 or 4 pieces. These were 16-20 size shrimp, but slightly smaller shrimp will also be fine and might only need to be cut in half.
- To make sure this had plenty of shrimp flavor I dissolved one cube of Knorr Shrimp Bouillon
(affiliate link) in 1/2 cup hot water. If you don’t have any shrimp bouillon, use 1 cup chicken or fish stock, simmered to reduce to 1/2 cup.
- Heat the olive oil and saute the diced green pepper and onion about 3-4 minutes; then add the Minced Garlic (affiliate link) and Italian Herb Seasoning (affiliate link) and cook a couple minutes more.
- Add the drained tomatoes and water with shrimp bouillon or reduced stock, and simmer about 10 minutes on low, just until the flavors are a little more concentrated.
- While the mixture simmers, heat the other tablespoon of oil in a large frying pan and add the spinach all at once. Cook over high heat, turning over and over with a large turner, just until the spinach wilts. This won’t take more than 1-2 minutes.
- After the tomato-pepper mixture has simmered about 10 minutes, stir in the shrimp and capers and cook just until the shrimp are pink, not more than 3-4 minutes.
- Divide the spinach into 4 bowls and put 1/4 of the shrimp mixture over each. Serve hot.
Make it a Low-Carb Meal:
You could eat this shrimp and spinach mixture over my favorite Cauliflower Rice for a more substantial low-carb meal! This would also taste great with a side dish like Roasted Turnips, Roasted Shredded Brussels Sprouts, or Air Fryer Peppers and Onions.
More Delicious Ideas with Shrimp:
Easy Garlic and Lemon Shrimp
Spicy Green Beans and Shrimp Sheet Pan Meal
Spicy Broiled Shrimp
Ingredients
- one 14.5 oz. can petite dice tomatoes, drained
- 1 T + 1 T olive oil (or slightly less for non-stick pan)
- 1 large green bell pepper, diced in 1/2 inch pieces
- 1/2 large onion, diced in 1/2 inch pieces
- 1 tsp. finely minced garlic
- 1 tsp. Italian Herb Blend (see note)
- 1/2 cup water with one cube Knorr Shrimp Bouillon (Use 1 cup chicken or fish stock reduced to 1/2 cup if you don’t have shrimp bouillon.)
- salt and fresh-ground black pepper to taste
- 1 lb. raw jumbo shrimp, thawed and shelled and deveined if needed (see notes)
- 2 T capers (or less)
- salt and fresh-ground black pepper to taste
- 24 oz. spinach leaves
Instructions
- Thaw shrimp overnight in the fridge (or you can thaw in the plastic bag in cool water in a pinch.)
- Peel away shells and remove the vein that runs along the back if needed (most shrimp comes deveined now, even when they’re in the shell.)
- Drain the tomatoes into a colander placed in the sink and let most of the juice drain off.
- Chop green pepper and onion, and get the garlic, capers, and Italian Herb Blend (affiliate link) ready.
- Dissolve the Knorr Shrimp Bouillon (affiliate link) cube in hot water (in the microwave if needed), or if using chicken or fish stock, measure 1 cup and simmer over medium heat until reduced to 1/2 cup.
- Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and saute over medium-high heat until it’s starting to slightly brown, about 3-4 minutes.
- Add the minced garlic and Italian Herb Blend and cook 1-2 minutes more.
- Add the drained tomatoes and 1/2 cup shrimp bouillon mixture (or reduced stock) and simmer over low heat until the flavors concentrate a little, about 10 minutes.
- While this simmers, wash the spinach in a salad spinner (affiliate link) if needed.
- Heat the second tablespoon of oil in another large frying pan, add the spinach all at once, and use a large turner to turn over and over until the spinach is wilted.
- This won’t take more than 1-2 minutes. (Do it towards the end of the 10 minutes cooking time for the pepper mixture so the spinach will stay hot.)
- After the mixture has cooked about 10 minutes, add the shrimp and capers and cook just until the shrimp is pink and firm, only about 3-4 minutes. (Don’t overcook!)
- Season to taste with salt and fresh-ground black pepper.
- Divide the wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
- Serve hot.
Notes
I used 16-20 size shrimp, but a smaller size would also be fine.
This recipe created by Kalyn and Jake when they were experimenting in the kitchen!
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 228Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 242mgSodium: 1719mgCarbohydrates: 13gFiber: 5gSugar: 3gProtein: 32g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Low-Carb Mediterranean Shrimp over Spinach is a low-carb ingredient except tomatoes, and the amount of tomatoes per serving is fairly small. This would be a perfect main dish for any phase of the South Beach Diet, and other types of low-carb diet plans.
Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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