Artificial Food Coloring Free Garlic Shrimp Skillet
Bright, garlicky, and packed with fresh vegetables, this shrimp skillet is the kind of weeknight dinner that looks impressive but comes together in one pan with zero fuss. Every ingredient here is exactly what it says it is — whole shrimp, cherry tomatoes, baby spinach, real garlic — so there's no need to squint at a label hunting for synthetic dyes or mystery additives. A pinch of ground turmeric gives the dish a warm golden hue the completely natural way, no artificial coloring required. The cherry tomatoes burst into a light, jammy sauce that coats everything beautifully, while the spinach wilts down into tender, vibrant ribbons. A hit of fresh lemon juice at the end ties all those savory, garlicky flavors together with a bright, clean finish. Serve it straight from the skillet with a few lemon wedges and a scatter of fresh parsley, and dinner is done.
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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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