Dairy Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This skillet dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. Plump shrimp get a quick sear until perfectly pink, then come back together with jammy cherry tomatoes, wilted spinach, and a punchy hit of garlic and lemon — all in one pan. A touch of turmeric and red pepper flakes give the whole thing a warm, subtly complex depth that keeps every bite interesting. Because the dish is built entirely on olive oil, fresh produce, and seafood, there's no butter or cream anywhere near it, which means it's naturally rich-tasting without any dairy at all — no swaps required. The lemon juice at the finish brightens everything up and ties the flavors together beautifully. Serve it straight from the skillet with a handful of fresh parsley and extra lemon wedges, and dinner is genuinely done.

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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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