Lupin Free Garlic Shrimp Skillet
Juicy, garlicky shrimp nestled in a bright tangle of wilted spinach and burst cherry tomatoes — this skillet dinner is the kind of weeknight meal that looks far more impressive than the effort it takes. A hit of red pepper flakes and a squeeze of fresh lemon juice keep every bite lively, while a pinch of turmeric adds a warm, golden undertone that ties the whole pan together. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — no flour blends, no legume-based coatings, no hidden fillers that so often sneak into restaurant-style shrimp dishes. Every ingredient is straightforward and easy to verify, which means you can focus on cooking instead of label-reading. The technique is just as satisfying as the result: shrimp seared hard and fast for that perfect pink snap, then returned to a skillet full of garlicky, jammy tomatoes so nothing overcooks. Finish with a scatter of fresh parsley and a few lemon wedges on the side, and dinner is genuinely done.
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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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