Free shipping on orders over $35

Seared shrimp with garlic spinach and roasted carrots

Jumbo shrimp, garlicky greens, and beautifully roasted carrots… Is it hot in here or is it just us?

Serves: 2

Prep time: 30 minutes

Cook time: 1 hour

Difficulty:  🍳


  • 1 lb carrots, peeled to uniform thickness, cut in ½ if necessary
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 oz water
  • black pepper
  • 12 16/20 (jumbo) shrimp, peeled, deveined
  • salt
  • black pepper
  • ‘nade
  • 1 bag baby spinach, pre-washed
  • 1 cloves garlic, smashed
  • 2 tbsp butter, unsalted
  • 5 - 8 basil leaves


  • Combine carrots, extra virgin olive oil, salt, water, and black pepper and mix well. 
  • Spread into an ovenproof baking dish, cover with foil, and poke 3 holes to allow moisture to escape. 
  • Roast until caramelized and concentrated but still moist.
  • Preheat oven to 375°F.
  • Season shrimp gently with salt and pepper.
  • In a hot pan with neutral oil, sear shrimp until crispy and just cooked.
  • Add ‘nade last minute and cook for 30 seconds.
  • Using a pot big enough to just fill with uncooked spinach, preheat it, covered, to medium heat. 
  • Add butter until foamy then add garlic.
  • Once lightly brown, add basil then quickly add spinach.
  • Cover and cook 30 seconds, then uncover and mix ‘til spinach is totally cooked.
  • Place 4 - 5 carrots on center of the plate, top with ½ cup spinach, then place 6 shrimp on top. Enjoy!