Ginger Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This one-pan shrimp dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort it takes to pull together. Juicy, golden-seared shrimp get tossed with softened cherry tomatoes, wilted baby spinach, and a generous amount of thinly sliced garlic that turns fragrant and just barely golden in the pan. A squeeze of fresh lemon juice at the end brightens everything up and ties the whole skillet together beautifully. For anyone avoiding ginger, this recipe is a natural fit — there's not a trace of it anywhere in the ingredient list, and the bold, savory flavors from garlic, red pepper flakes, and turmeric mean you won't miss a thing. The turmeric adds a warm, earthy note and a gorgeous golden hue to the shrimp without any heat or sharpness. Finished with a handful of fresh parsley and extra lemon wedges, it's a colorful, satisfying dish that works just as well over rice or crusty bread as it does on its own.

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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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