Legume Free Garlic Shrimp Skillet
Bright, garlicky, and loaded with color, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. Juicy cherry tomatoes burst into a light, savory pan sauce while wilted spinach and golden garlic round out every bite with serious depth. A pinch of turmeric gives the whole dish a warm, golden glow and a subtle earthiness that plays beautifully against the fresh lemon juice hit at the end. For anyone navigating a legume-free lifestyle, this one is naturally in your corner — every ingredient is straightforward, with zero beans, lentils, or pea-based fillers hiding anywhere in the list. The technique is simple but smart: searing the shrimp first, then building the sauce in the same pan, means you get maximum flavor with minimal cleanup. Finished with fresh parsley and a squeeze of lemon, it's the kind of dish you'll want to put on regular rotation.
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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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