MSG Free Garlic Shrimp Skillet
Garlicky, bright, and packed with fresh vegetables, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. Plump shrimp get a quick sear until perfectly pink and opaque, then come back together with softened cherry tomatoes, wilted spinach, and golden sliced garlic in a pan sauce that practically builds itself. A squeeze of fresh lemon juice ties everything together with just the right amount of acidity. For anyone avoiding monosodium glutamate, this recipe is a genuinely clean option — every bit of flavor here comes from whole, real ingredients like olive oil, fresh garlic, and ripe tomatoes, with no seasoning packets or pre-made sauces in sight. That can be harder to guarantee with takeout shrimp dishes or restaurant stir-fries, where hidden additives are common. Cooking it yourself in a single skillet means you know exactly what's going into the pan. The touch of turmeric adds a subtle warmth and a gorgeous golden hue without complicating the ingredient list at all. Finish with fresh parsley and a wedge of lemon, and you've got a dish that's as vibrant on the plate as it is satisfying to eat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!