Paraben Free Garlic Shrimp Skillet
Weeknight dinners don't get much more satisfying than a sizzling skillet packed with plump shrimp, jammy cherry tomatoes, and wilted spinach. Every ingredient here is a whole, recognizable food — olive oil, fresh garlic, lemon juice, real vegetables — so you're not navigating a minefield of synthetic additives or preservative-laden sauces that can make store-bought shortcuts so tricky. The technique is straightforward: sear the shrimp fast over high heat so they stay juicy, then build a quick pan sauce with garlic, tomatoes, and a pinch of red pepper flakes that tastes like it took far longer than it did. A touch of turmeric adds warmth and a gorgeous golden hue without overwhelming the bright, garlicky flavors. Fresh lemon juice at the finish ties everything together with just enough acidity to make the whole dish pop. Serve it straight from the pan with a handful of chopped parsley and a few lemon wedges, 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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