Gut Friendly Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This one-pan shrimp skillet is bright, satisfying, and packed with ingredients that genuinely love your digestive system back. Juicy cherry tomatoes break down into a light, jammy sauce, while baby spinach wilts right into the pan for a hit of greens that doesn't feel like a chore. Garlic is cooked low and slow until fragrant and golden, giving the whole dish a savory backbone without any heavy sauces or hard-to-digest additives. A pinch of turmeric adds a subtle warmth and brings well-known anti-inflammatory properties to every bite. Fresh lemon juice ties it all together with a clean, bright finish that keeps the dish feeling light rather than heavy. Everything comes together in a single skillet with whole, recognizable ingredients — no processed shortcuts, no mystery additives, just food that works with your body. Serve it straight from the pan with a few lemon wedges and a scatter of parsley for a weeknight dinner that feels like a treat.

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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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