Peanut Free Garlic Shrimp Skillet
Bright, garlicky, and ready in minutes, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. Juicy cherry tomatoes burst into a light pan sauce while wilted baby spinach adds color and body — all brought together with a squeeze of fresh lemon and a subtle warmth from turmeric and red pepper flakes. The ingredient list is refreshingly straightforward: fresh shrimp, real vegetables, olive oil, and pantry spices — nothing that should raise any flags for anyone avoiding peanuts or tree nuts. Unlike a lot of restaurant seafood dishes that sneak in peanut oil or shared-fryer risks, cooking this at home means you stay in complete control of every ingredient that hits the pan. The key technique here is cooking the shrimp in a single layer and pulling them off the heat before they overcook, so they stay tender and snappy rather than rubbery. A handful of chopped parsley and a few lemon wedges at the end make it feel like something you'd order at a nice coastal bistro. It's the kind of recipe you'll come back to again and again because it's fast, satisfying, and genuinely delicious.
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!