Yeast Free Garlic Shrimp Skillet
Bright, garlicky, and packed 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 requires. Every ingredient here is naturally free of yeast — no bread, no vinegar, no fermented condiments sneaking in — so you can cook with total confidence. The shrimp get a quick sear in olive oil until perfectly pink and opaque, then reunite with a pan full of softened tomatoes, golden garlic, and tender greens for a dish that tastes like it simmered all afternoon. A pinch of turmeric adds a subtle warmth and gorgeous color without overpowering the bright lemon finish. Because everything comes together in a single skillet, there's minimal cleanup and maximum flavor in every bite. Serve it straight from the pan 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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