Chestnut Free Garlic Shrimp Skillet
This bright, weeknight-friendly skillet is everything you want in a quick seafood dinner — juicy shrimp, jammy cherry tomatoes, wilted spinach, and a garlicky, lemon-spiked sauce that practically begs for crusty bread. The shrimp get a subtle warmth from turmeric and red pepper flakes, giving the whole dish a gorgeous golden hue and a gentle kick without overwhelming the natural sweetness of the seafood. One of the best things about cooking shrimp this way is how fast it comes together — a hot skillet, a single layer, and a couple of minutes per side is all it takes to nail that perfect pink, opaque texture. The garlic goes in right after, toasting just long enough to turn fragrant and golden at the edges before the tomatoes hit the pan and release their juices into a light, savory sauce. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any related ingredients — every component is straightforward and easy to verify at the store. A final squeeze of lemon and a handful of fresh parsley pull everything together into a dish that looks and tastes far more impressive than the effort involved.
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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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