Emulsifier 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 takes. Juicy cherry tomatoes burst into a light, jammy sauce while wilted spinach and golden garlic round out every bite with layers of savory depth. A hit of lemon juice at the finish keeps everything tasting fresh and lively. What makes this dish such a natural fit for avoiding emulsifiers is its total reliance on whole, unprocessed ingredients — olive oil, fresh vegetables, real shrimp — with zero need for the stabilizers or additives that sneak into so many store-bought sauces and marinades. There are no jarred shortcuts here, just a handful of pantry staples coming together in one hot skillet. The turmeric adds a subtle warmth and a gorgeous golden hue without overwhelming the clean, bright flavors. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley for a meal that feels both effortless and genuinely satisfying.
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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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