Rye Free Garlic Shrimp Skillet

Total time25 min

Prep time10 min

Cook time15 min

Bright, garlicky, and packed with color, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it requires. Juicy cherry tomatoes burst into a light, savory sauce while wilted spinach and golden garlic round out every bite with layers of flavor. A pinch of turmeric and a hit of red pepper flakes give the whole dish a subtle warmth that keeps you coming back for more. Because every ingredient here is naturally grain-free — no breadcrumbs, no flour, no hidden fillers — there is absolutely nothing to second-guess if you are avoiding rye or other grains. Store-bought sauces and seasoning blends can be sneaky sources of rye derivatives, so cooking from scratch with whole ingredients like these is genuinely the safest and most delicious route. The lemon juice at the finish ties everything together with a bright, clean acidity that makes the shrimp taste incredibly fresh. Serve it straight from the skillet with a few lemon wedges and a scatter of parsley for a meal that feels restaurant-worthy on any given Tuesday.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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