Lactose Free Garlic Shrimp Skillet
Garlicky, bright, and packed with color, this skillet dinner is the kind of weeknight meal that looks far more impressive than the effort it requires. Juicy cherry tomatoes burst into a light, savory sauce while wilted spinach and golden-edged garlic slices round out every bite. The shrimp get a subtle warmth from red pepper flakes and a golden hue from turmeric, then a hit of fresh lemon juice ties the whole pan together at the finish. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a genuinely satisfying one-pan dinner that works as written. Extra-virgin olive oil does all the heavy lifting in place of butter, keeping the flavors clean and bright rather than rich and heavy. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley for a dish that feels restaurant-worthy without a drop of cream in sight.
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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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