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Lemon Shrimp and Spinach: Main Image

Quick Facts

Nutrition Facts

Calories 221
  Calories from Fat 82 (37%)
(14%)Total Fat 9g
(7%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(57%)Cholesterol 172mg
(23%)Sodium 550mg
(27%)Potassium 930mg
Total Carbohydrate 9g
(12%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(53%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Lemon Shrimp and Spinach


  • 1 lb shrimp, uncooked, peeled and deveined

  • 1 lb spinach leaves, fresh

  • 2 Tbs olive oil

  • 3 cloves garlic, minced

  • 1 medium tomato, chopped coarsely

  • 1/2 cup lemon juice, freshly squeezed

  • 1 tsp lemon zest

  • 1/2 tsp salt (sea salt if on a corn-free diet*)

  • 1/2 tsp pepper

A lovely variation on the classic scampi preparation of shrimp.


  • Rinse shrimp well.
  • Wash spinach leaves and chop into 3 inch (8cm) pieces.
  • Heat oil in a nontick skillet. Add garlic cloves and sauté for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
  • Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
  • Serve over white or brown rice.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.