Creamy Garlic Shrimp & Spinach Bake
Creamy Garlic Shrimp and Spinach Bake
Seared shrimp, spinach, a garlic cream – 30 minutes, one dish
This is a shrimp bake, not a pasta casserole. Large shrimp sit on wilted spinach in a garlic cream, with a few burst tomatoes, like the oval dish in the photo. No noodles. Thirty minutes.
Four servings. Pull the shrimp as soon as they curl pink.
Why you’ll love this bake
- 35g protein per serving – dinner that holds you
- Only 6g net carbs – spinach and tomatoes, no pasta
- About 30 minutes, one skillet then one dish
- Pink shrimp, dark spinach, gold cream, like the photo
- No flour sauce, no breadcrumbs
- It looks like a restaurant pan
Health notes
- High protein: About 1 1/2 lb shrimp plus Parmesan.
- Low carb: Spinach and a few cherry tomatoes, cream instead of flour.
- Four servings: One oval baking dish.
- Macros are per serving, not the whole pan.
Key element – wilt the spinach dry, and do not overcook the shrimp
Wet spinach turns the cream into soup. Wilt it, then squeeze. Sear the shrimp just until they blush, then finish them in the oven so they stay plump and pink, like the photo. Extra minutes make them rubber.
Ingredients
Bake (4 servings)
- 1 1/2 lb (680g) large shrimp, peeled and deveined
- 6 cups fresh spinach (about 6 oz / 170g)
- 1 cup cherry tomatoes
- 4 garlic cloves, minced
- 2 Tbsp butter
- 4 oz cream cheese, cubed
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan
- 1/2 tsp Italian seasoning
- 1/4 tsp paprika
- 3/4 tsp salt + 1/4 tsp black pepper
- 1 Tbsp olive oil, for searing
Swaps
- Frozen shrimp: Thaw and pat very dry. Wet shrimp will not sear.
- Kale: Use chopped kale. Cook 2 extra minutes to wilt.
- No tomatoes: Skip them. Net carbs drop a little.
- Skillet only: Finish on the stove 4 minutes instead of the oven.
Instructions
| 1 | Heat and dry. Heat oven to 400 F (200 C). Pat shrimp dry. Toss with 1/2 tsp salt, pepper, paprika, and a drizzle of oil. |
| 2 | Wilt the spinach. In a large skillet, melt 1 Tbsp butter. Add spinach and a pinch of salt. Cook 2 minutes until wilted. Squeeze out extra liquid. Spread in a greased oval baking dish. |
| 3 | Make the cream. In the same skillet, melt remaining butter. Add garlic 30 seconds. Stir in cream cheese and cream until smooth. Mix in Parmesan and Italian seasoning. Taste salt. Pour over the spinach. Nestle in the tomatoes. |
| 4 | Sear. In a hot skillet, sear shrimp 45 to 60 seconds per side until they just blush. Do not cook them through. Lay them on top of the cream, like the photo. |
| 5 | Bake. Bake 8 to 10 minutes until the shrimp are pink and curled and the cream is bubbling. Rest 3 minutes. Serve, like the dish in the photo. |
Pro tips
- Pat the shrimp dry. Water steams them instead of searing.
- Squeeze the spinach. Hidden water thins the gold cream.
- A 45-second sear is enough. The oven finishes them.
- Leave the tails on if you want the look in the photo.
- If the cream looks thin, simmer 1 extra minute before it goes in the dish.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 390 |
| Protein | 35g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 24g |
| Sodium | 780mg |
Estimates with large shrimp, cream cheese, heavy cream, and a few cherry tomatoes. Pasta on the side will raise carbs.
Variations
Spicy
Add 1/2 tsp red pepper flakes with the garlic.
Lemon
Squeeze 1/2 lemon over the dish after it comes out.
Bacon
Scatter 3 slices cooked, chopped bacon over the shrimp before baking.
Cauliflower rice
Serve over 1 cup cooked, squeezed-dry cauliflower rice per plate.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Shrimp stay plump for about 15 minutes |
| Refrigerator | Up to 2 days | Reheat gently 8 minutes at 325 F |
| Freezer | Not ideal | Shrimp go rubbery after a freeze |
FAQ
Test your knowledge
5 quick questions about this bake
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the dish?
4. How do you keep the cream from going watery?
5. When are the shrimp done?
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