Macadamia Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

4.8

(29)

This bright, weeknight-friendly skillet is packed with bold flavor — garlicky, a little spicy, and finished with a squeeze of fresh lemon that ties everything together beautifully. Large shrimp are seared until perfectly pink and opaque, then tossed back into a pan full of softened cherry tomatoes, wilted spinach, and golden sliced garlic. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the dish. The whole thing comes together in one skillet using straightforward pantry staples and fresh produce, so there's no hunting down specialty ingredients or worrying about hidden nuts lurking in a sauce or spice blend. It's the kind of meal that looks and tastes far more impressive than the effort it actually requires. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley for a dinner that feels restaurant-worthy on any given Tuesday.

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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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