Cashew Free Garlic Shrimp Skillet
Juicy, garlicky shrimp nestled in a bright, jammy tomato and wilted spinach base — this skillet dinner is the kind of weeknight meal that looks far more impressive than the effort it takes. A hit of red pepper flakes and fresh lemon juice keep the flavors lively, while a pinch of turmeric adds a warm, golden undertone that makes the whole dish pop. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut-based sauces, no hidden pastes, just clean, whole ingredients you can feel confident about. The shrimp get a quick sear until perfectly pink and opaque, then reunite with the saucy tomato-spinach mixture for a final toss that ties everything together beautifully. Serve it straight from the skillet with a few lemon wedges and a scatter of fresh parsley, and it's genuinely dinner-party worthy on a Tuesday.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!