Pan-Seared Shrimp with Bacon Spinach and Chili Butter
Quick weeknight shrimp dish balancing savory bacon-wilted spinach with sweet and spicy chili sauce. Shrimp are dusted with cornstarch for a delicate crust, then finished in butter and Thai chili. The nutmeg-touched spinach base adds depth. Serve over rice or with crusty bread to catch the sauce. This version uses chili sauce for brightness rather than cream, keeping it lighter while maintaining richness from bacon fat and butter.
Ingredients
- 4 slice smoked bacon
- 1 onion, diced
- 2 bag fresh spinach
- 1 teaspoon garlic paste
- 1 pinch ground nutmeg
- kosher salt
- cayenne pepper
- 1 pound shrimp, peeled and deveinedfirm white fish cubes1:1cod or halibut; skip cornstarch dustshellfish-free
different texture
Full guide → - 1 tablespoon cornstarch
- lemon juice, fresh
- 4 tablespoon butter
- ½ cup Thai sweet chili saucesriracha mixed with honey1:0.5 + 0.5vegangluten-free friendly
adjust heat to taste
- 1 lemon, for juicing
Instructions
- 1
Render bacon over medium heat until crisp, then set aside.
- 2
Add onion to bacon fat and saute until lightly caramelized.
- 3
Stir in spinach, garlic paste, nutmeg, salt, and cayenne. Cook until spinach wilts, about 1 minute. Check seasoning and remove from heat.
- 4
Dust shrimp with cornstarch and season with salt, lemon juice, and garlic paste.
- 5
Saute shrimp in butter until halfway cooked through.
- 6
Pour in chili sauce and lemon juice. Cook a few seconds more until shrimp finish cooking. Adjust seasoning.
- 7
Plate shrimp with spinach mixture and crumbled bacon.
Tips
Dust shrimp right before cooking to prevent cornstarch from dissolving and losing the light crust effect.
Don't overcrowd the pan when sauteing shrimp; cook in batches if needed for even searing.
Reserve some crispy bacon pieces to scatter on top for textural contrast.
Good to Know
Refrigerate cooked shrimp and spinach separately in airtight containers for up to 3 days. Do not store with sauce or it will soften the shrimp texture.
Peel and devein shrimp up to 8 hours ahead. Render bacon and prepare spinach base (without cooking) several hours in advance. Finish shrimp just before serving.
Serve over jasmine rice, with rice noodles, or alongside roasted vegetables. Crusty bread works well for soaking sauce.
Common Mistakes
Oversalt the spinach before tasting; the chili sauce adds saltiness, so adjust at the end to avoid briny results.
Cook shrimp past the halfway point before adding chili sauce, leading to rubbery texture; remove from heat once opaque.
Let spinach sit too long after wilting; reheat gently or serve at room temperature to avoid mushiness.
Substitutions
Dairy-Free Swaps
Vegan Options
adjust heat to taste
General Alternatives
different texture
Full guide →FAQ
Can I make this ahead of time?
Cook components separately and store up to 3 days. Reheat spinach gently in a pan; sear shrimp fresh to avoid toughness. Combine just before serving with fresh sauce.
What if I don't have Thai chili sauce?
Sriracha mixed with honey, sambal oelek with lime, or even hot sauce with a touch of honey work. Adjust to your heat preference. The sauce should balance spicy, sweet, and acidic notes.
How long will leftovers keep?
Store shrimp and spinach separately in airtight containers for up to 3 days in the fridge. Do not combine with sauce, as it will soften texture. Freezing is not recommended due to shrimp's delicate nature.