Honey Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This garlicky, one-pan shrimp dish is the kind of weeknight dinner that looks and tastes far more impressive than the effort it takes to pull together. Plump shrimp get a quick sear in olive oil until perfectly pink, then come back together with jammy cherry tomatoes, wilted spinach, and a bright hit of lemon juice — it's bold, fresh, and deeply satisfying. A pinch of turmeric and red pepper flakes add just enough warmth and color to make every bite interesting. Many store-bought sauces and marinades sneak sweeteners into shrimp dishes, but this recipe keeps things completely clean — every bit of flavor here comes from garlic, citrus, and good olive oil. The whole skillet comes together in stages that are easy to follow, and the payoff is a saucy, restaurant-worthy plate that needs nothing more than a sprinkle of fresh parsley and a squeeze of lemon to finish. It's the kind of recipe you'll find yourself coming back to again and again.

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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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