Celery Free Garlic Shrimp Skillet
Bright, garlicky, and packed with color, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. Juicy cherry tomatoes burst into a light, savory sauce while tender baby spinach wilts right into the pan, giving you built-in vegetables without any extra dishes. A touch of turmeric adds a warm, golden hue and subtle depth that makes the whole skillet feel a little more special. The shrimp cook in just minutes — seared until perfectly pink and opaque, then tossed back in to soak up all that garlicky, lemony goodness. For anyone avoiding celery, this recipe is naturally a safe bet from start to finish, with no hidden aromatics or mirepoix-style bases to worry about — just clean, straightforward ingredients that let the shrimp shine. Finish with fresh parsley and a squeeze of lemon, and dinner is genuinely 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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