Beef Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This skillet is a weeknight dream — plump, juicy shrimp seared to pink perfection and tossed with blistered cherry tomatoes, wilted spinach, and a punchy hit of garlic. A pinch of turmeric gives the whole dish a warm, golden glow while the lemon juice brightens everything at the finish. The technique is straightforward: sear the shrimp fast, build the sauce in the same pan, and bring it all back together in under thirty seconds. Every ingredient here is naturally free of any beef or meat-based additions, so there's no label-reading or substitution stress involved — just clean, confident cooking. The red pepper flakes add just enough heat to keep things interesting without overwhelming the sweet, briny shrimp. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and it looks like something you'd order at a restaurant.

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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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