Pescatarian Garlic Shrimp Skillet
Weeknight dinners don't get much better than a skillet full of plump, garlicky shrimp surrounded by jammy cherry tomatoes and wilted spinach. The technique here is smart — the shrimp are seared quickly over high heat so they stay tender and juicy, then set aside while the rest of the flavors build in the same pan. Thinly sliced garlic goes golden in olive oil, the tomatoes soften into a light, bright sauce, and a pinch of turmeric adds a subtle warmth that ties everything together. A hit of fresh lemon juice at the end lifts the whole dish and keeps it tasting clean and vibrant. It's the kind of meal that looks impressive but comes together in one pan with zero fuss, which makes it perfect for busy evenings when you still want something genuinely satisfying. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and nobody at the table will be asking where the meat is.
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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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