Paleo Garlic Shrimp Skillet
This one-pan dinner is the kind of weeknight meal that feels indulgent but comes together with nothing but whole, clean ingredients. Plump shrimp get a quick sear until perfectly pink and opaque, then reunite with a skillet full of jammy cherry tomatoes, wilted baby spinach, and golden sliced garlic — all cooked in extra-virgin olive oil. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the bright, garlicky base. The finishing hit of fresh lemon juice ties everything together and keeps the flavors lively rather than heavy. Every ingredient here is naturally grain-free and unprocessed, so there's no need to swap anything out or second-guess a label. It's the kind of dish that proves eating this way doesn't mean sacrificing the bold, satisfying flavors you actually crave.
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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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