Almond Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Plump shrimp get a quick sear until perfectly pink and opaque, then come back together with golden garlic, burst cherry tomatoes, and wilted baby spinach in a pan sauce that practically makes itself. A squeeze of fresh lemon juice at the end ties everything together with a bright, clean finish that makes the whole dish pop. The ingredient list is refreshingly straightforward — olive oil, fresh produce, and pantry spices — so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from processed sauces. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the natural sweetness of the shrimp. It's the kind of recipe that works just as well for a casual Tuesday dinner as it does when you're trying to impress someone without breaking a sweat.

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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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