Shrimp & Spinach With Caramelized Shallots

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 large shallots or 1/3 cup thinly sliced onion, thinly sliced
  • 2 bags (10 oz. ea.) fresh spinach leaves, trimmed, rinsed and patted dry
  • 3/4 tsp. salt, divided
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 2 cloves garlic
  • 1/8 tsp. crushed red pepper flakes
  • 3 Tbsp. lemon juice
  • 1/2 tsp. grated lemon peel
  • Toasted fresh bread crumbs* (optional)


  1. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large skillet over medium-high heat and cook shallots, stirring occasionally, 2 minutes or until tender. Remove shallots and set aside.
  2. Melt 1 tablespoon Spread in same skillet over medium-high heat and cook spinach sprinkled with 1/2 teaspoon salt, stirring occasionally, until spinach is wilted. Remove spinach to serving platter and keep warm.
  3. Melt 1 tablespoon Spread and cook shrimp, garlic, remaining 1/4 teaspoon salt and crushed red pepper flakes in same skillet stirring occasionally, until shrimp turn pink. Stir in remaining 1 tablespoon Spread, lemon juice, lemon peel and shallots. To serve, spoon over spinach and garnish with bread crumbs.

*Toasted fresh bread crumbs: Coarsely chop sliced white bread. Toast in toaster oven or bake at 350° for 10 minutes.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 4 servings Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 4 servings
Amount Per Serving
Calories 200
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 1310 mg
Total Carbs 13 g
Dietary Fiber 4 g
Sugars 2 g
Protein 21 g
Calcium 25 %
Iron 25 %
Vitamin C 80 %
Vitamin A 280 %