Sevilla is well-known for having some of the best tapas dishes in all of Spain, and this Spanish Spinach & Shrimp is definitely one of them. We´re talking layers of flavors, super easy to make and all done in about 20 minutes.
This dish is known in Sevilla as Espinacas con Gambas. It´s typically served as a tapas appetizer, but you can certainly enjoy it as a main course. Next to some roasted potatoes and a crunchy baguette.
To make this dish I used red Argentine shrimp (raw) I bought frozen and thawed out. But you can use any shrimp you like. I also used fresh bagged spinach, but you can use the frozen stuff too. Just make sure to fully thaw out beforehand and pat dry.
TIPS & TRICKS to Make this Recipe: You can serve this dish piping hot or even at room temperature. It can stored in the fridge for up to 3 days. To reheat, just add to the microwave or even to a fry pan for a few minutes.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH PAPRIKA
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Watch the Video Below on How to Make Spanish Spinach & Shrimp
Spanish Spinach & Shrimp
Ingredients
- 16 raw jumbo shrimp peeled & deveined
- 3 tbsp extra virgin olive oil 45 ml
- 1 small onion
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/4 tsp ground cumin .50 gram
- 3 tomatoes
- 10 oz fresh spinach 300 grams
- 1/4 cup vegetable broth 60 ml
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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Meanwhile, add the shrimp over some paper towels and pat completely dry, then season with sea salt & black pepper
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Add the shrimp into the pan with the hot olive oil, all in a single layer, cook for 30 seconds per side, then remove from the pan and set aside
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Using the same pan with the same heat, add in the onion finely chopped and the garlic thinly sliced, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing
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Meanwhile, add the spinach into a cutting board and roughly chop it
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After simmering the grated tomato for about 4 minutes and it has slightly thickened, start adding the spinach (I like to add it in batches so it doesn´t overflow out of the pan) and mix it around so it easily wilts
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Once all the spinach has been added, season everything with sea salt and black pepper, mix together, then add the broth and the shrimp back into the pan, place a lid and simmer for 2 to 3 minutes or until the shrimp are cooked through, remove from the heat
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Transfer into a serving dish, serve warm or at room temperature, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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Alicia
10 . Mar . 2024Made this tonight and was delish….. i used canned petite tomatoes and boiled the shrimp shells for the broth (used 1/2 cup as i need some when i added the tomatoes) and served over leftover couscous i had.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
11 . Mar . 2024Ellen L
25 . Feb . 2024I made this a few days ago and both my husband and I loved it. I’d had an excess of finely chopped garlic leftover from a previous day’s recipe and used that instead of slicing the garlic. Otherwise, i made the recipe as specified. The sauce was flavorful and light, just delicious. I have to admit that grating the tomatoes was a first for me.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
28 . Feb . 202418 Healthy Shrimp with Spinach Recipes
[…] Spanish Spinach & Shrimp […]
04 . Aug . 2023Torsten
31 . Jul . 2023Can you substitute the broth with dry white vine?
Spain on a Fork
Absolutely! Much love 🙂
31 . Jul . 2023Emma
17 . Jul . 2023This was very delicious, but it was a bit too watery. I didn’t want to cook it to reduce at the end, because I didn’t want to overcook the shrimp or spinach. I think I had very watery tomatoes, and then the spinach added a lot of liquid as well. Maybe it could be cooked longer at step 4 to get the liquid down before the spinach and shrimp? I am excited to hear your suggestions!
Spain on a Fork
Yes depending on the tomatoes, just cook them down longer if they have too much water 🙂 Much love
17 . Jul . 2023Joe
11 . Jul . 2023Fantastic dish.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
12 . Jul . 2023William Mercer
10 . Jul . 2023I kept looking at this recipe and was not sure I would like the combination of spinach and shrimp. Made it tonight and it was outstanding. Absolutely delicious! I used 1/2 cup of tomato sauce and seafood broth. I reduced the amount of garlic to 2 large cloves at the request of my wife and she loved it. She really like the tomato sauce and flavors. Definitely a keeper recipe and company worthy.
Spain on a Fork
Happy to hear that!!! Much love 🙂
10 . Jul . 2023Rob
Really delicious! Just came back from Madrid last week and had so many great tapas. I had some left over frozen shrimp stock from when I made paella and used that in place of the veggie stock. Turned out sabroso. Thanks!
03 . Jul . 2023Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
04 . Jul . 2023Ramya
Cant wait to make this soon for me can i use tofu i never had spanish spinach and shrimp before perfect for my after office meals love your recipes as always brightens up my day everyday after work
30 . Jun . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
30 . Jun . 2023