Coconut Free Garlic Shrimp Skillet
Garlicky, bright, and packed with color, this one-pan shrimp dish 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 wilted spinach and golden-edged garlic slices round out every bite. A hit of lemon juice at the end lifts the whole skillet and keeps things tasting fresh rather than heavy. Every single ingredient here is straightforward and naturally free from coconut in any form — no sneaky coconut aminos, coconut oil, or coconut milk to watch out for, just honest olive oil and real produce doing all the work. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate sweetness of the shrimp. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley, 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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