PCOS Friendly Classic Shrimp Skillet Dinner
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh lemon juice
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- cooked white rice or crusty bread, for serving
Can be omittedcooked white rice
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season all over with the salt, black pepper, and red pepper flakes.
- 2
Heat 2 tbsp of the 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 to 1 1/2 minutes, until the undersides are pink and opaque. Flip with tongs and cook 30 to 60 seconds more, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!