• 1 ½ cups fresh baby spinach
• 1 ½ teaspoons granulated garlic powder
• 20 frozen shrimp, thawed
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil, or as needed
Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.