Low Sugar Garlic Shrimp Skillet
Weeknight dinners don't get much better than a skillet full of plump, garlicky shrimp surrounded by burst cherry tomatoes and wilted spinach. Every ingredient here is whole and unprocessed, so there's no hidden sweetener sneaking in through a sauce, marinade, or seasoning blend — a surprisingly common issue with store-bought shrimp seasonings and pre-made skillet kits. The shrimp get a quick sear in olive oil with turmeric, salt, and red pepper flakes, building real depth of flavor without any added sugar whatsoever. Thinly sliced garlic goes golden in the same pan, then the tomatoes soften into a bright, jammy base that tastes almost like a light sauce on its own. A handful of baby spinach wilts right in, and a squeeze of fresh lemon at the end ties everything together with a clean, citrusy lift. It's bold, satisfying, and genuinely fast — the kind of meal that feels indulgent but is built entirely from ingredients you can feel good about.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 6 cloves garlic, thinly sliced
- 1 pint (10 oz) cherry tomatoes, halved
- 3 cups baby spinach, loosely packed
- 2 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels, then toss in a bowl with 1 tbsp of the olive oil, the salt, black pepper, and turmeric until evenly coated.
- 2
Heat the remaining 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 1/2 to 2 minutes, until the undersides are pink and opaque. Flip with tongs and cook for 1 minute more, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate.
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