Seared Garlic Shrimp with Avgolemono-Style Egg Sauce and Sautéed Spinach

Inspired by the classic Greek avgolemono technique, this dish transforms simple pantry staples—eggs, lemon, and broth—into a silky, tangy sauce that clings beautifully to quick-seared garlic shrimp. There's no cream or butter-heavy roux here; all the richness comes from the emulsified eggs and a good glug of olive oil, keeping things light while still feeling indulgent. A bed of garlicky wilted spinach underneath soaks up every drop of sauce and adds volume, fibre, and colour to the plate. This is a true one-pan weeknight dinner: the shrimp sear in minutes, the spinach wilts in the same pan, and the sauce comes together with a bit of patient whisking off the heat. Jumbo shrimp deliver a lean, satisfying protein hit in a small, bright package—no heavy sauces, no deep frying, just citrus, garlic, and gentle warmth. It's a quick, modest-sized plate that's big on flavour and easy on digestion.

Ingredients

No ingredients listed.

Method

1. Pat the shrimp dry and season lightly with salt and pepper.
2. Heat olive oil in the large skillet over medium-high heat. Add shrimp in a single layer and sear 1-2 minutes per side until pink and just cooked through. Transfer to a plate.
3. In the same skillet, add the sliced garlic and cook over medium heat for 30 seconds until fragrant, then add the spinach in batches, stirring until wilted.
4. Season the spinach with a pinch of salt, remove from heat, and divide between two plates, keeping them warm.
5. In the small saucepan, warm the chicken broth over low heat until just simmering, then remove from heat. 2:00
6. In the mixing bowl, whisk the eggs, lemon juice, and lemon zest together until frothy.
7. Slowly drizzle the warm broth into the egg mixture while whisking constantly, to temper the eggs without scrambling them.
8. Pour the tempered mixture back into the small saucepan and whisk continuously over very low heat for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. Do not let it boil. 3:00
9. Stir the chopped dill into the sauce and season with salt and pepper to taste.
10. Arrange the seared shrimp over the sautéed spinach on each plate, then spoon the warm avgolemono sauce generously over the top.
11. Garnish with extra fresh dill and a pinch of red pepper flakes if desired, then serve immediately.