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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Spinach & Shrimp
Spanish Spinach & Shrimp
- 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
Heat a large fry pan with a medium heat and add in the olive oil
Meanwhile, add the shrimp over some paper towels and pat completely dry, then season with sea salt & black pepper
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
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
Meanwhile, add the spinach into a cutting board and roughly chop it
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
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
Transfer into a serving dish, serve warm or at room temperature, enjoy!
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.