Artificial Flavors Free Garlic Shrimp Skillet
Bright cherry tomatoes, wilted spinach, and golden-edged garlic come together in one hot skillet to create something that tastes far more impressive than the effort involved. Every ingredient here is exactly what it says it is — shrimp, olive oil, fresh vegetables, lemon juice, and a handful of spices you can read and recognize without squinting at a label. That matters more than people realize, because so many store-bought sauces and seasoning blends sneak in artificial flavoring that has no business being near good seafood. A pinch of turmeric gives the shrimp a subtle warmth and a gorgeous color, while the red pepper flakes and six cloves of thinly sliced garlic do the heavy lifting on flavor. The tomatoes break down into a light, jammy pan sauce that coats everything beautifully, and a squeeze of fresh lemon at the end ties it all together with a clean, bright finish. This is the kind of weeknight dinner that feels like a restaurant meal without a single shortcut you'd have to second-guess.
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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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