Mediterranean Diet Friendly Garlic Shrimp Skillet
This skillet is a weeknight dream — bold, bright, and packed with the kind of ingredients that make this style of eating feel like anything but a restriction. Shrimp get a quick sear in extra-virgin olive oil with a touch of turmeric, then reunite with jammy cherry tomatoes, wilted spinach, and a generous hit of garlic that perfumes the whole kitchen. The lemon juice at the finish pulls everything together with a clean, citrusy lift that makes the dish taste far more complex than the cook time would suggest. What makes this approach work so well is the reliance on whole, minimally processed ingredients — good olive oil, fresh seafood, vegetables, and herbs — rather than anything out of a packet or jar. The cherry tomatoes break down into a loose, saucy base that coats every shrimp beautifully, so you get something that feels saucy and satisfying without any cream or butter in sight. A scatter of fresh parsley and a squeeze of lemon wedge at the table keeps it feeling vibrant and restaurant-worthy. It's the kind of meal that looks impressive on a plate but comes together in a single skillet with almost no fuss.
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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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