Cajun Shrimp with Wilted Garlic Spinach and Mushrooms
Mar 14, 2019, Updated Mar 17, 2025
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When I forget to pull seafood from the freezer to thaw, I often turn to shrimp. It thaws quickly and can even be boiled and quickly prepared from frozen. This recipe started off with frozen shrimp I thawed, and I pulled together some on-hand ingredients to add layers of flavor.
Cajun Shrimp with Wilted Garlic Spinach and Mushrooms
When I forget to pull seafood from the freezer to thaw, I often turn to shrimp. It thaws quickly and can even be boiled and quickly prepared from frozen. This recipe started off with frozen shrimp I thawed, and I pulled together some on-hand ingredients to add layers of flavor.
Ingredients
- ½ pound tail-on shrimp, thawed
- 10 baby bella mushrooms, sliced
- 1 5- ounce bag baby spinach
- 1 lime
- 5 cloves garlic, diced
- 1 tablespoon Cajun seasoning
- 4 tablespoons avocado oil
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
- Pat shrimp dry and toss to coat with 1 tablespoon Cajun Seasoning. Heat 2 tablespoons avocado oil in a large skillet, and place shrimp in a single layer in hot oil. Cook for 3 minutes, per side, and squeeze juice of half a lime over shrimp. Place shrimp aside.
- Use a paper towel to wipe out the pan. Return to heat and add in 2 more tablespoons avocado oil over medium-high heat. Add in sliced mushrooms and cook until mushrooms start to brown, about 5 minutes. Add in diced garlic cloves and stir, cooking for another 1 minute. Reduce heat to medium-low and add in spinach leaves. Stir to combine.
- Once spinach just starts to wilt, stir in 1/4 teaspoon each of sea salt and black pepper and remove from heat. Spinach will finish cooking from heat in the pan. Finish with juice of other half of lime.
- Serve spinach and mushrooms over sweet potato mash or grits, if desired, and top with Cajun shrimp.
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