Tiger Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Place the shrimp in a bowl large enough to toss comfortably.

Whisk together olive oil (2 tbsp), lemon juice (1 tbsp), minced garlic, smoked paprika, red pepper flakes, kosher salt, and black pepper in a small bowl. Pour the marinade over the shrimp and toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Sweat aromatics

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter melts and foams but does not brown. Add the finely chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Cook tomatoes

Add the diced tomatoes (2 cups) to the skillet. Cook, stirring occasionally, until they break down and release juices, about 4–6 minutes. If using cherry tomatoes, cook until softened and skins begin to blister.

Deglaze and finish sauce

Pour in the white wine (1/4 cup) and bring to a gentle simmer, scraping any browned bits from the pan. Let the wine reduce by half, about 2 minutes. Stir in the heavy cream (2 tbsp) if using, then season with 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and keep warm.

Wilt spinach

Add the baby spinach (4 cups) to the pan in batches, stirring to wilt each batch into the tomato mixture. This should take 1–2 minutes. Once all spinach is wilted, stir in lemon zest (1 tsp) and chopped parsley (2 tbsp). Taste and adjust seasoning.

Sear shrimp

While the sauce is simmering, heat a separate large skillet or use the emptied pan over medium-high heat. Add a thin film of oil or use some of the reserved marinade (shake off excess shrimp). Add shrimp in a single layer without crowding and sear 1.5–2 minutes per side until pink, opaque, and just cooked through. Do not overcook.

Combine

Transfer the cooked shrimp into the skillet with the spinach-tomato sauce and gently toss to coat, allowing the flavors to marry for 1 minute over low heat.

Adjust and serve

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Serve immediately over crusty bread, pasta, or rice and garnish with extra parsley and lemon wedges.