Tree Nut Free Garlic Shrimp Skillet
Weeknight dinners don't get much better than a sizzling skillet of garlicky shrimp surrounded by burst cherry tomatoes and wilted spinach. The shrimp are seasoned with a touch of turmeric, salt, and red pepper flakes before hitting a hot pan, giving them a gorgeous color and a gentle kick that keeps every bite interesting. Golden-sliced garlic goes in next, followed by the tomatoes, which soften and release their juices into a light, savory sauce that practically makes itself. A handful of baby spinach wilts right into the pan, adding color and freshness without any extra effort. Everything comes back together with a bright squeeze of lemon juice that ties the whole dish into something that tastes far more impressive than the ingredient list suggests. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no nut-based oils, sauces, or garnishes anywhere in sight. Finish with a scatter of fresh parsley and an extra lemon wedge, and dinner is 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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