Pregnancy Friendly Garlic Shrimp Skillet
Shrimp is one of those proteins that often gets a cautious side-eye during pregnancy, but when it's cooked properly — fully pink and opaque all the way through, no gray in sight — it's actually a great low-mercury seafood option that delivers lean protein and important nutrients. This skillet makes it easy to hit that mark every time, with clear visual cues built right into the instructions so you're never guessing. The base of cherry tomatoes and baby spinach brings folate and iron to the table, two nutrients that matter a lot during pregnancy, while the turmeric adds a warm, earthy note and a gorgeous golden hue to the shrimp. Everything comes together in one pan with fresh garlic, a splash of lemon juice, and good olive oil — simple, whole ingredients with nothing hidden or processed. The result is bright, garlicky, and satisfying in a way that feels restaurant-worthy without requiring much effort at all. A squeeze of lemon and a handful of fresh parsley at the end keep it feeling light and fresh, which is a welcome thing when your appetite can be unpredictable. It's the kind of weeknight dinner that works hard nutritionally without ever tasting like it's trying to.
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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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