Turkey Free Garlic Shrimp Skillet
This skillet dinner is the kind of weeknight meal that looks and tastes far more impressive than the effort it actually takes. Plump, juicy shrimp get a quick sear until perfectly pink and opaque, then come back together with blistered cherry tomatoes, wilted spinach, and a punchy garlic base that fills the kitchen with an incredible aroma. A touch of turmeric adds a warm, subtle depth to the shrimp, while red pepper flakes and fresh lemon juice keep every bite bright and lively. Since the whole dish is built around shrimp, olive oil, and fresh produce, there's no need to scrutinize labels or swap out any ingredients — it's naturally free of poultry in every component. The one-pan approach means the tomatoes break down into a light, glossy sauce that coats everything beautifully, so you get a complete, satisfying meal without a pile of dishes. Finish it with a handful of fresh parsley and a squeeze of lemon at the table, and it looks like something straight off a restaurant menu.
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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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