Garlic-Chili Shrimp and White Bean Spinach Skillet

This Garlic-Chili Shrimp and White Bean Spinach Skillet is the kind of dinner that proves eating high-protein doesn't mean sacrificing flavor or spending hours at the stove. Succulent shrimp are quickly seared in a fragrant garlic and chili-infused olive oil until just pink and juicy, then joined by creamy white beans that soak up all that bold flavor. A generous handful of fresh spinach wilts right into the skillet, adding color, iron, and fiber without any extra dishes to wash. Ready in under 30 minutes, this one-pan meal delivers over 35 grams of protein per serving thanks to the dynamic duo of shrimp and white beans, making it an ideal choice for anyone following a high-protein diet, whether you're an athlete fueling recovery, someone managing weight while preserving muscle, or simply looking for a satisfying weeknight dinner. The Mediterranean-inspired flavors of garlic, chili flakes, and a finishing squeeze of lemon keep things bright and fresh, while a drizzle of good olive oil ties it all together. Serve it straight from the skillet with crusty whole-grain bread for mopping up the garlicky pan juices, or spoon it over a bed of quinoa for an extra protein and fiber boost. It's naturally low in refined carbs, packed with lean protein and plant-based protein from the beans, and comes together using pantry staples and just a few fresh ingredients, making it as practical as it is delicious.

Ingredients

• 1.5 lblarge shrimp, peeled and deveined, tails removed
• 3 tbspolive oil
• 6 clovesgarlic, minced
• 1 tspred chili flakes, adjust to taste
• 2 15 oz canscannellini beans, drained and rinsed
• 5 ozbaby spinach, roughly chopped if large leaves
• 0.5 cuplow-sodium chicken broth
• 1 wholelemon, zested and juiced
• 0.75 tspsalt, plus more to taste
• 0.25 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 cupgrated Parmesan cheese, optional, for serving

Method

1. Pat the shrimp dry with paper towels and season with half the salt and pepper. Set aside in a mixing bowl.
2. Mince the garlic on a cutting board.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and chili flakes and sauté until fragrant, about 30 seconds, being careful not to let the garlic burn. 0:30
4. Add the shrimp in a single layer and sear for 1-2 minutes per side, until just pink and opaque. Transfer the shrimp to a plate and set aside. 2:00
5. Add the white beans and chicken broth to the same skillet, scraping up any browned bits from the bottom. Stir and let simmer for 3 minutes so the beans soak up the flavor. 3:00
6. Add the spinach to the skillet in batches, stirring until just wilted, about 2 minutes. 2:00
7. Return the shrimp to the skillet along with the lemon zest and juice. Toss everything together gently to combine and heat through for 1-2 minutes. 1:30
8. Season with remaining salt and pepper to taste. Garnish with fresh parsley and Parmesan cheese if desired, then serve immediately straight from the skillet.