Spain on a Fork > All Recipes > Tapas > Spanish Spinach & Shrimp | CLASSIC Recipe from Sevilla Spain
All Recipes, Tapas / June 30, 2023

Spanish Spinach & Shrimp | CLASSIC Recipe from Sevilla Spain

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.

Spanish Spinach & Shrimp
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.

Spanish Spinach & Shrimp
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.

Spanish Spinach & Shrimp

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.

Spanish Spinach & Shrimp

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Spinach & Shrimp

Spanish Spinach & Shrimp
4.84 from 6 votes

Spanish Spinach & Shrimp

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 199 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. Meanwhile, add the shrimp over some paper towels and pat completely dry, then season with sea salt & black pepper

  3. 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

  4. 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

  5. Meanwhile, add the spinach into a cutting board and roughly chop it

  6. 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

  7. 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

  8. 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)

Nutrition Facts
Spanish Spinach & Shrimp
Amount Per Serving
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 101mg34%
Sodium 574mg25%
Potassium 762mg22%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 14g28%
Vitamin A 7838IU157%
Vitamin C 35mg42%
Calcium 137mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Alicia

    5 stars
    Made 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.

    10 . Mar . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      11 . Mar . 2024
  2. Ellen L

    5 stars
    I 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.

    25 . Feb . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      28 . Feb . 2024
  3. 18 Healthy Shrimp with Spinach Recipes

    […] Spanish Spinach & Shrimp […]

    04 . Aug . 2023
  4. Torsten

    5 stars
    Can you substitute the broth with dry white vine?

    31 . Jul . 2023
    • Spain on a Fork

      Absolutely! Much love 🙂

      31 . Jul . 2023
  5. Emma

    4 stars
    This 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!

    17 . Jul . 2023
    • Spain on a Fork

      Yes depending on the tomatoes, just cook them down longer if they have too much water 🙂 Much love

      17 . Jul . 2023
  6. Joe

    5 stars
    Fantastic dish.

    11 . Jul . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      12 . Jul . 2023
  7. William Mercer

    5 stars
    I 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.

    10 . Jul . 2023
    • Spain on a Fork

      Happy to hear that!!! Much love 🙂

      10 . Jul . 2023
  8. Rob

    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 . 2023
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      04 . Jul . 2023
  9. Ramya

    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 . 2023
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      30 . Jun . 2023

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