Soy Free Garlic Shrimp Skillet
Weeknight dinners don't get much better than a skillet full of plump, garlicky shrimp nestled in jammy cherry tomatoes and wilted spinach. Every ingredient here is straightforward and naturally free from soy — no sauces to scrutinize, no hidden additives to worry about, just olive oil, fresh produce, and good seafood doing all the work. The shrimp get a quick sear over high heat so they stay juicy and just-cooked, while sliced garlic blooms in the same pan and picks up all those caramelized bits. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the bright lemon finish. The cherry tomatoes break down into a light, saucy base that coats everything beautifully, making it feel far more indulgent than the ingredient list suggests. A squeeze of fresh lemon and a handful of parsley at the end pull the whole dish together with a pop of freshness. It's the kind of meal that looks impressive enough for company but comes together in a single pan with almost no fuss.
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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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