Gluten Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This skillet is weeknight cooking at its absolute best — juicy, garlicky shrimp nestled in a bright, saucy mix of burst cherry tomatoes and wilted spinach, all finished with a hit of fresh lemon. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or hunt down specialty products. The technique is straightforward: sear the shrimp hot and fast, build the sauce in the same pan, and bring it all back together in under fifteen minutes. A pinch of turmeric adds a subtle warmth and gorgeous color that makes the whole dish look like it came out of a restaurant kitchen. The lemon juice at the end ties everything together, cutting through the richness of the olive oil and making the garlic and tomato flavors pop. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and it's genuinely hard to believe something this good requires so little effort.

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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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