Rice Free Garlic Shrimp Skillet
Skipping rice as a base doesn't mean skipping satisfaction, and this skillet proves it in the most delicious way possible. Plump, juicy shrimp get a quick sear until perfectly pink and opaque, then come back together with garlicky cherry tomatoes and wilted baby spinach in a bright, lemony pan sauce. The turmeric adds a subtle warmth and gorgeous golden hue that makes the whole dish look like it came out of a restaurant kitchen. Everything cooks in a single skillet, which means bold flavor and minimal cleanup — a combination that's hard to argue with. The cherry tomatoes soften and burst into a light, saucy base that coats every piece of shrimp without needing any grain or starch to feel complete and hearty. A squeeze of fresh lemon and a handful of parsley at the end tie it all together with a pop of brightness. Whether you're navigating a grain-free lifestyle or just looking for a lighter weeknight dinner, this one delivers serious flavor with zero compromise.
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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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