Barley 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 far more impressive than the effort it actually takes. Plump shrimp get a quick sear until perfectly pink and opaque, then reunite with a pan full of jammy cherry tomatoes, wilted spinach, and golden sliced garlic that smells absolutely incredible. A hit of lemon juice at the end brightens everything up, while a pinch of turmeric adds a subtle warmth and gorgeous color to the whole dish. Every single ingredient here is naturally free of barley and grain-based fillers, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The sauce that forms from the tomato juices, olive oil, and lemon is practically begging to be sopped up with whatever you're serving alongside. It comes together in one pan, which means less cleanup and more time actually enjoying dinner.

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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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