Eggless Garlic Shrimp Skillet
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 and opaque, then reunite with a sauce built from golden garlic, burst cherry tomatoes, and wilted baby spinach — all brightened with a squeeze of fresh lemon juice. A pinch of turmeric and red pepper flakes add just enough warmth and color to make the whole dish feel a little special. Because it's built entirely around shrimp, olive oil, and fresh produce, there's no need to scan labels or swap anything out — it's naturally free of eggs without any workarounds. The one-pan approach means the garlic and tomato juices meld right into the shrimp, so every bite carries that rich, savory depth. Finish it with a scatter of fresh parsley and a wedge of lemon, and dinner is genuinely done in minutes.
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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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