30-Minute One-Pot Garlic Shrimp with Spinach and Squash Bliss

You know those nights when you’re staring into the fridge, willing dinner to magically cook itself? That’s exactly how I stumbled upon this One-Pot Garlic Shrimp, Spinach & Winter Squash recipe. I had some lonely shrimp in the freezer, half a squash on the counter, and zero energy for a sink full of dishes. Twenty minutes later, I was eating the most delicious, garlicky, colorful meal, with just one pan to wash! This dish is my go-to when I want something healthy that tastes like I spent hours cooking, but really comes together faster than it takes to decide what to order for takeout.

Why You’ll Love This One-Pot Garlic Shrimp with Spinach and Squash Bliss

Trust me, this dish is about to become your new weeknight hero. Here’s why:

• Dinner in a flash: From fridge to table in 30 minutes flat (even faster if you cheat with pre-peeled shrimp like I sometimes do).
• One pan magic: That beautiful garlicky shrimp juice becomes the sauce for the veggies, zero flavor left behind!
• Colorful goodness: Bright orange squash, emerald spinach, and pink shrimp make it look fancy without the effort.
• Cleanup? What cleanup?: I’ve literally wiped the skillet clean with bread; that’s how little mess it makes.

Ingredients for One-Pot Garlic Shrimp with Spinach and Squash Bliss

Here’s everything you’ll need to make this glorious one-pan wonder. I promise it’s all simple stuff you might already have!

• For the shrimp:
  1 lb large shrimp (peeled and deveined, save yourself the mess and get them prepped if you can)
  3 garlic cloves (minced, don’t skimp, this is where the magic happens)
  2 tbsp olive oil (the good stuff, it carries all that garlic flavor)
• For the veggies:
  2 cups winter squash (cubed small, butternut or acorn work great)
  2 cups fresh spinach (the kind that wilts down to nothing, so pack it in!)
• Seasonings:
  ¼ tsp salt (I use kosher)
  ¼ tsp black pepper (freshly cracked if you’re feeling fancy)

See? Nothing weird or fussy, just honest ingredients that turn into something spectacular together.

Equipment You’ll Need

This recipe keeps it gloriously simple, just grab these two trusty kitchen staples:

• A large skillet: My 12-inch cast iron works perfectly, but any decent-sized pan will do, just make sure it’s big enough for all those shrimp and veggies to mingle.
• A wooden spoon: For stirring without scratching your pan (and for sneaking tastes of that garlicky goodness).

That’s it, no fancy gadgets needed! Though I won’t judge if you use this as an excuse to buy that gorgeous copper skillet you’ve been eyeing.

How to Make One-Pot Garlic Shrimp with Spinach and Squash Bliss

Okay, let’s get cooking! This recipe flows like a well-choreographed dance, each step builds on the last. Follow these simple moves and you’ll have dinner ready before your stomach starts growling too loudly.

Step 1: Sauté the Garlic

First, heat that olive oil in your skillet over medium heat. You’ll know it’s ready when a tiny piece of garlic sizzles immediately. Add all the minced garlic and let it cook for about a minute, just until your kitchen smells incredible and the garlic turns golden (not brown!). This quick sauté wakes up all the flavors.

Step 2: Cook the Shrimp

Now toss in your shrimp in a single layer, don’t crowd them! They’ll steam instead of sear if packed too tightly. Cook for 2 minutes per side until they turn that perfect pink color and curl into cute little “C” shapes. Scoop them out immediately onto a plate; trust me, even a minute too long turns them rubbery.

Step 3: Prepare the Vegetables

Same pan, now add your cubed squash. Let it soak up all that garlicky shrimp flavor while cooking for about 8-10 minutes, stir occasionally until tender when pierced with a fork, but still holding its shape. Then comes the spinach! Pile it high (it looks like a mountain but wilts to nothing) and sprinkle with salt and pepper. Give it just 2 minutes to collapse into bright green ribbons.

Step 4: Combine and Serve

Slide those beautiful shrimp back into the pan, stirring gently to mix everything together. Just 1 more minute to warm through, then grab that wooden spoon and taste (chef’s privilege!). Dinner’s ready!

Tips for Perfect One-Pot Garlic Shrimp with Spinach and Squash Bliss

After making this dish more times than I can count, here are my foolproof secrets for the best results every time:

• Size matters: Cut squash into ½-inch cubes; any bigger and they won’t cook through before the shrimp turns tough.
• Shrimp shuffle: Pat them dry before cooking so they sear instead of steam (wet shrimp = sad, rubbery shrimp).
• Fresh is best: Baby spinach wilts perfectly, but if you must use frozen, thaw and squeeze out ALL the water first.
• Garlic guardian: Stir constantly that first minute, burnt garlic ruins everything!

Ingredient Substitutions & Notes

Life happens, here’s how to adapt this recipe when your fridge isn’t cooperating:

• Squash swap: Butternut works beautifully, but sweet potatoes or even carrots make great stand-ins if that’s what you’ve got.
• Leafy greens: Kale needs an extra minute to soften, while Swiss chard adds pretty stems, just chop them small!
• Shrimp situation: Frozen shrimp are fine (thaw overnight in fridge), but pat them very dry before cooking.
• Prep ahead: Cube squash up to 3 days early, store in water in the fridge to prevent drying out.

The garlic? Non-negotiable. That’s the soul of this dish!

Serving Suggestions for One-Pot Garlic Shrimp with Spinach and Squash Bliss

This dish is practically begging to be scooped up with something delicious! My absolute favorite way is with crusty bread to soak up all that garlicky goodness; a warm baguette torn into chunks does the trick. For heartier meals, I’ll serve it over fluffy rice or quinoa. And when I’m feeling fancy? A quick arugula salad with lemon vinaigrette makes it feel like a restaurant meal at home.

Storage & Reheating Instructions

Leftovers? No problem! Store this in an airtight container in the fridge for up to 3 days. When reheating, be gentle, microwave in 30-second bursts or warm slowly in a skillet with a splash of water or broth. The shrimp can get tough if zapped too hard! Pro tip: The flavors actually deepen overnight, making tomorrow’s lunch even better than last night’s dinner.

Nutritional Information

This One-Pot Garlic Shrimp, Spinach & Winter Squash is as good for you as it is delicious! Each serving (about 1¼ cups) packs roughly:

• 250 calories
• 25g protein (thanks to those plump shrimp!)
• 10g fat (the good kind from olive oil)
• 15g carbs with 3g fiber from the veggies

Values will vary based on your exact ingredients, especially if you go wild with that bread for soaking up juices like I do!

FAQs About One-Pot Garlic Shrimp with Spinach and Squash Bliss

Got questions? I’ve got answers! Here are the things people ask me most about this recipe:

Help! My squash isn’t cooking through!
Cut it smaller next time (½-inch cubes max), or microwave the cubes for 2 minutes before adding to the pan. No shame in the pre-cook game!

Rate This Recipe

Did this One-Pot Garlic Shrimp, Spinach & Winter Squash become your new weeknight favorite like it did for me? I’d love to hear how it turned out in your kitchen! Drop a note in the comments below, tell me if you stuck to the recipe or put your own spin on it (extra garlic? Different squash? I want all the details!). Your feedback helps other home cooks discover their next go-to meal. And hey, if you snapped a pic of your creation, tag me, there’s nothing I love more than seeing those vibrant colors on someone else’s dinner table!

For more delicious recipes and cooking inspiration, check out Recipesloop.

One-Pot Garlic Shrimp, Spinach & Winter Squash

A simple one-pot dish featuring shrimp, spinach, and winter squash with garlic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Shrimp

• 1 lb shrimp peeled and deveined
• 3 cloves garlic minced
• 2 tbsp olive oil

For the Vegetables

• 2 cups winter squash cubed
• 2 cups spinach fresh
• 1/4 tsp salt
• 1/4 tsp black pepper

Equipment

• large skillet
• wooden spoon

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add shrimp and cook for 3-4 minutes until pink. Remove shrimp and set aside.
4. In the same skillet, add winter squash and cook for 10 minutes until tender.
5. Add spinach, salt, and pepper. Cook for 2 minutes until spinach wilts.
6. Return shrimp to the skillet and stir to combine. Cook for 1 minute to heat through.

Notes

Serve warm with rice or crusty bread.