Seed Oil Free 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. Every drop of fat in this recipe comes from extra-virgin olive oil, so there's no canola, soybean, or sunflower oil hiding in the pan — just a clean, fruity base that lets the real ingredients shine. The shrimp get a quick sear over high heat, which locks in that satisfying snap and keeps them from turning rubbery, while the garlic goes in next and turns golden and fragrant before the tomatoes break down into a light, glossy sauce. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the bright lemon finish. It's the kind of dish that looks like it took serious effort but comes together in one pan with minimal cleanup. Serve it straight from the skillet with a few lemon wedges and a scatter of fresh parsley, and dinner is genuinely done.
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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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