Gimme Some Oven

Sautéed Shrimp With Spinach and Tomatoes

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My cherry tomato plants are still kickin’! So of course, we’re continuing to look for new ways to use them! :-)

One of my favorite tomato recipes I’ve tried lately was actually from Martha. My mom recently gave me a stash of her Martha Stewart “Everyday” magazines from the past few months, and (not sure why I was surprised) I’ve totally been enjoying them!! So far the five or so recipes I’ve tried from them have all been a success, and nearly all of them have only used a handful of ingredents. You know how I roll — love it! :)

Anyway, this one was supposed to be for shrimp, tomatoes and arugula. But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish! I also threw in some smoked paprika (because I apparently can never resist), but I’m sure it’d be fine without it too.

Definitely a fresh, light, and delicious 15-minute meal. Enjoy!!


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Sautéed Shrimp with Spinach & Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-5 servings 1x


A fresh, light, and delicious 15-minute meal… you will LOVE this Sauteed Shrimp With Spinach & Tomatoes recipe!


  • 1.5 Tbsp. extra-virgin olive oil
  • 2 cups cherry or grape tomatoes
  • 1 garlic clove, minced
  • 1 tsp. smoked paprika
  • 1 pound large raw shrimp, peeled and deveined
  • 4 ounces spinach or baby arugula (about 4 cups)
  • coarse salt and ground pepper
  • 1 Tbsp. fresh lemon juice


  1. In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach (or arugula), season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.


Recipe adapted from Martha Stewart


Ali’s Tip:
If you’re in a hurry, feel free to use pre-cooked shrimp. Just add them about a minute before adding the spinach, and saute until warmed.

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22 comments on “Sautéed Shrimp With Spinach and Tomatoes”

  1. That pic looks sooo good!
    I’ve used cherry tomatoes with fresh corn in a roasted salad. It’s delicious.

  2. This looks like a delightful dish! Unfortunately, my hubby won’t eat shrimp, so I don’t get to make it very often. Next time he is out of town, I’ll have to make this for myself!

  3. I had a handful of shrimp leftover tonight so I think this in on for tomorrow night, but I’m gonna trick my family and use MORE spinach LOL

  4. I’ve made something like this before, except I used broccoli instead. Tomatoes and shrimp are some of my favourite foods!!

  5. This is delicious!! I am big on flavorful food and I will admit that I was not expecting this to be flavorful! I didnt use the paprika because I didnt have any but I used everything else.

  6. Thanks for this great meal… I did it tonight and my husband loved it… I wish i would have add more spinach but next time. I will try this with scallops!!!! 

    • You’re very welcome Tatiana, we’re happy you and your husband enjoyed this! :D

  7. Looks Tempting. I must try this one.

  8. Just finished with this wonderful recipe. Sun gold cherry tomatoes from the garden. I cut them in half,dusted with smoked paprika and sautéed with garlic and salt and pepper. Added the shrimp and cooked for 4 min. Then added a large handful of baby spinach. I would have used2 next time. Added a knob of butter to the olive oil. Finished with lemon juice and fresh basil. Wow, the tomatoes created a golden tomato sauce which bathed the glistening shrimp. This would be a perfect Valentine dinner if you both love savory shrimp!

  9. My third time making it
    Loved it and so easy to make
    Great weekday dinner
    I like to use fresh shrimp and baby spinach
    A salad and the meal it’s complete
    For guests I add broccoli and cavitelli

  10. So good and so easy!! Definitely saving this to make again!

  11. This is delicious! I made it with frozen shrimp and bottled lemon juice because I had them on hand. I also used Pam cooking spray to help reduce the calories. It was amazing, and it took me less than 20 min to make it! I can easily stay on a lower calorie diet with recipes like this one.

  12. Love this! It’s easy and delicious!

  13. Super easy

  14. Just made in lockdown in Spain, simple delicious and quick

  15. This was one of the most delicious and easiest recipes to make! Thank you!

  16. Excellent! Perfect dish to eat over pasta on a summer day. Very satisfying.

  17. So simple and so delicious!

  18. I made this for my parents and they loved it. The only thing I did was back off a little on the smoked paprika because I feel it can be overpowering. Started with half and then added a bit more to taste. Super easy and quick to prepare. Will make again no and again.

  19. I love this recipe for three reasons. One, with the exception of Hungarian paprika (which I always use in place of plain paprika), all ingredients are available at Aldi, including peeled deveined raw shrimp. Two, this is so simple and quick to make; I used already minced garlic and I only needed to use a knife to cut the lemon in half. Three, it’s out of this world delicious with good for me ingredients. This is going to be a weekly meal from now on.