Kalyn's Kitchen

Mediterranean Shrimp over Spinach (Video)

Mediterranean Shrimp over Spinach is easy, quick, and delicious for a low-carb dinner idea and it’s also gluten-free and dairy-free FTW!  

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Mediterranean Shrimp over Spinach close-up photo of finished dish in bowls

This Mediterranean Shrimp over Spinach is delicious and quick for a week-night dinner! Shrimp is such a delicious and diet-friendly food that every so often I splurge on a big bag of frozen shrimp from Costco, and then I have fun deciding what to make with it. 

Last week when I was cooking with Jake we started out with a different recipe in mind, and halfway through we took a complete detour and ended up with this one!  Both of us loved this dish that’s low-carb and gluten-free and if you use stock instead of the shrimp bouillon, it can even be Paleo!

And if you’re really a shrimp fan, check out this collection of Low-Carb Shrimp Dinner Recipes!

What ingredients do you need for this recipe?

  • canned petite dice tomatoes
  • olive oil
  • green bell pepper
  • onion
  • Minced Garlic (affiliate link)
  • Italian Herb Seasoning (affiliate link)
  • one cube Knorr Shrimp Bouillon (affiliate link)
  • (Use 1 cup chicken or fish stock reduced to 1/2 cup if you don’t have shrimp bouillon.)
  • salt and fresh-ground black pepper to taste
  • frozen raw jumbo shrimp
  • capers
  • salt and fresh-ground black pepper to taste
  • fresh spinach

Mediterranean Shrimp over Spinach process shots collage

How to Make Mediterranean Shrimp over Spinach:

(Scroll down for complete recipe with nutritional information.)

  1. They’re a splurge, but if the budget can handle it, I highly recommend these wild caught shrimp from Costco. They come in the shell, which I think gives them more flavor than the shelled frozen raw shrimp. Whichever type you pick, thaw overnight in the fridge for best results.  (This recipe uses half the bag; I kept the other half frozen for another time.)
  2. While you’re shelling the shrimp, pour a can of petite-dice tomatoes into a colander and let most of the juice drain away.  (You can catch that tomato liquid and freeze it if you’d like.)
  3. These were 16-20 size shrimp, which means it only takes 16-20 shrimp to make a pound.  I cut each one into 3 or 4 pieces.  Slightly smaller shrimp will also be fine.
  4. To make sure this had plenty of shrimp flavor I dissolved one cube of Knorr Shrimp Bouillon (affiliate link) in 1/2 cup hot water.  If you don’t have any shrimp bouillon, use 1 cup chicken or fish stock, simmered to reduce to 1/2 cup.
  5. Heat the olive oil and saute the diced green pepper and onion about 3-4 minutes; then add the Minced Garlic (affiliate link) and Italian Herb Seasoning (affiliate link) and cook a couple minutes more.
  6. Add the drained tomatoes and water with shrimp bouillon or reduced stock, and simmer about 10 minutes on low, just until the flavors are a little more concentrated.
  7. While the mixture simmers, heat the other tablespoon of oil in a large frying pan and add the spinach all at once. Cook over high heat, turning over and over with a large turner, just until the spinach wilts. This won’t take more than 1-2 minutes.
  8. After the tomato-pepper mixture has simmered about 10 minutes, stir in the shrimp and capers and cook just until the shrimp are pink, not more than 3-4 minutes.
  9. Divide the spinach into 4 bowls and put 1/4 of the shrimp mixture over each.  Serve hot.

Mediterranean Shrimp over Spinach thumbnail photo of finished dish in bowls

Make it a Meal:

You could eat this shrimp and spinach mixture over my favorite Cauliflower Rice for a more substantial low-carb meal!

More Delicious Ideas with Shrimp:

Easy Garlic and Lemon Shrimp ~ Kalyn’s Kitchen
Brazilian Shrimp Stew ~ I Breathe I’m Hungry
Quick and Easy Spicy Broiled Shrimp ~ Kalyn’s Kitchen
Sriracha Hot Sauce Shrimp Cocktail ~ White on Rice Couple
Spicy Roasted Green Beans (or Broccoli) and Shrimp ~ Kalyn’s Kitchen

Mediterranean Shrimp over Spinach

Mediterranean Shrimp over Spinach

Yield Makes 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

This Low-Carb Mediterranean Shrimp over Spinach is easy, quick, and delicious for a week-night dinner idea!


  • one 14.5 oz. can petite dice tomatoes, drained
  • 1 T + 1 T olive oil (or slightly less for non-stick pan)
  • 1 large green bell pepper, diced in 1/2 inch pieces
  • 1/2 large onion, diced in 1/2 inch pieces
  • 1 tsp. finely minced garlic
  • 1 tsp. Italian Herb Blend (see note)
  • 1/2 cup water with one cube Knorr Shrimp Bouillon  (Use 1 cup chicken or fish stock reduced to 1/2 cup if you don’t have shrimp bouillon.)
  • salt and fresh-ground black pepper to taste
  • 1 lb. raw jumbo shrimp, thawed and shelled and deveined if needed (see notes)
  • 2 T capers (or less)
  • salt and fresh-ground black pepper to taste
  • 24 oz. spinach leaves


  1. Thaw shrimp overnight in the fridge (or you can thaw in the plastic bag in cool water in a pinch.)
  2. Peel away shells and remove the vein that runs along the back if needed (most shrimp comes deveined now, even when they’re in the shell.)
  3. Drain the tomatoes into a colander placed in the sink and let most of the juice drain off.
  4. Chop green pepper and onion, and get the garlic, capers, and Italian Herb Blend (affiliate link) ready.
  5. Dissolve the Knorr Shrimp Bouillon (affiliate link) cube in hot water (in the microwave if needed), or if using chicken or fish stock, measure 1 cup and simmer over medium heat until reduced to 1/2 cup.
  6. Heat 1 tablespoon of oil in a large frying pan, add the green bell pepper and onion and saute over medium-high heat until it’s starting to slightly brown, about 3-4 minutes.
  7. Add the minced garlic and Italian Herb Blend and cook 1-2 minutes more.
  8. Add the drained tomatoes and 1/2 cup shrimp bouillon mixture (or reduced stock) and simmer over low heat until the flavors concentrate a little, about 10 minutes.
  9. While this simmers, wash the spinach in a salad spinner (affiliate link) if needed.
  10. Heat the second tablespoon of oil in another large frying pan, add the spinach all at once, and use a large turner to turn over and over until the spinach is wilted.
  11. This won’t take more than 1-2 minutes. (Do it towards the end of the 10 minutes cooking time for the pepper mixture so the spinach will stay hot.)
  12. After the mixture has cooked about 10 minutes, add the shrimp and capers and cook just until the shrimp is pink and firm, only about 3-4 minutes. (Don’t overcook!)
  13. Season to taste with salt and fresh-ground black pepper.
  14. Divide the wilted spinach into four bowls and top each with 1/4 of the shrimp mixture.
  15. Serve hot.


I used 16-20 size shrimp, but a smaller size would also be fine.

This recipe created by Kalyn and Jake when they were experimenting in the kitchen!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 228Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 242mgSodium: 1719mgCarbohydrates: 13gFiber: 5gSugar: 3gProtein: 32g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Low-Carb Mediterranean Shrimp over Spinach is a low-carb ingredient except tomatoes, and the amount of tomatoes per serving is fairly small. This would be a perfect main dish for any phase of the South Beach Diet, and other types of low-carb diet plans.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Mediterranean Shrimp over Spinach

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    12 Comments on “Mediterranean Shrimp over Spinach (Video)”

  1. Thanks Lori, really glad you enjoyed it!

  2. I just made this tonight. Followed the instructions exactly. It was excellent! I loved the capers. It really mellowed the whole thing. Thanks!!

  3. Ruthie, so glad you liked it. And I think coconut oil would taste great in this.

  4. Made this for dinner tonight and it was truly delicious!! Used Gulf Coast shrimp from Texas, Ann. I used to do South Beach but have had better success doing Whole30 (which is a strict form of Paleo) so I used coconut oil instead of olive oil. Thanks for the great recipe.

  5. Mimi, same here but I was happy to see these at Costco, even if they were from Mexico!

  6. It's so hard to find wild-caught shrimp here. But when I do, I buy a large quantity. This would be a good idea for me as I make my way into SBD1 this month.

  7. Thanks Jeanette. These giant ones are a splurge, but worth it!

  8. My boys love shrimp so it is a luxury when I serve it. Love all the flavors in this recipe Kalyn.

  9. Ann, I can truly appreciate the sentiment behind that. Unfortunately most people have to buy what's available in their store, and price is also a factor.

  10. If you can find them, please buy shrimp caught in the Gulf Coast from American shrimpers. Louisiana and Mississipi shrimpers catch the best! Help keep our seafood industry alive, please.

  11. Lydia, we actually tried that with the shells from this shrimp, but it had a horrible bitter taste. So maybe with fresh shrimp, but I wouldn't do it again.

  12. How about boiling up the shrimp shells for a few minutes in water to make a light shrimp stock? I think that would work if you don't have bouillon.