Sesame Free Garlic Shrimp Skillet
Garlicky, bright, and loaded with juicy cherry tomatoes and wilted spinach, this shrimp skillet is the kind of weeknight dinner that looks far more impressive than the effort it takes. The shrimp get a quick sear in olive oil until perfectly pink and opaque, then reunite with a pan sauce built from golden sliced garlic, burst tomatoes, and a squeeze of fresh lemon — clean, bold flavors all the way through. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the dish. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — no tahini, no sesame oil, no hidden seeds that so often sneak into stir-fry-style dishes. Every ingredient is straightforward and easy to verify, which means you can focus on cooking instead of label-reading. Finished with fresh parsley and extra lemon wedges, it's the kind of meal that feels restaurant-worthy straight from your own skillet.
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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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