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.
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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Love this recipe, had some fresh spinach to use so perfect. I also added a little white wine with the broth. Yum. Also love your happy love for cooking! Keep it up.
Happy to hear that! Thanks for the comment, Much love!
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.
So happy to hear that! Thanks for the comment 🙂 Much love
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.
So happy to hear that! Thanks for the comment 🙂 Much love
Can you substitute the broth with dry white vine?
Absolutely! Much love 🙂
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!
Yes depending on the tomatoes, just cook them down longer if they have too much water 🙂 Much love
Fantastic dish.
Happy to hear that! Thanks for the comment 🙂 Much love
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.
Happy to hear that!!! Much love 🙂
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!
Happy to hear that! Thanks for the comment 🙂 Much love
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
Sounds great Ramya! Much love 🙂