Dietitian-Approved Summer Recipe: Shrimp Sauté

Delicious, nutritious, and super easy to prepare- sneak the summer’s freshest ingredients into your meal with Patty Coleman’s shrimp sauté recipe:

Summer Shrimp Sauté:


2 Tbs. olive oil

4 cloves fresh garlic (minced)

2 pints grape tomatoes (whole)

4 oz. fresh baby spinach

1.5 lb. 20/25 Shrimp (raw/peeled/deveined)

Kosher salt and ground black pepper to taste


Thaw shrimp and pat dry with paper towels. Heat olive oil in a large pan over medium heat. Once hot, add garlic and shrimp. Cook for a minute and add the tomatoes. Season lightly with salt and pepper. Cook until the shrimp are opaque and the tomatoes soften, stirring frequently. When just about complete, add spinach and stir for about one minute. Season to taste. Remove from heat, preventing spinach from wilting. Serve immediately. (Serves 4)