Low Sodium Dairy Free Garlic Butter Shrimp

Total time20 min

Prep time10 min

Cook time10 min

Low Sodium Dairy Free Garlic Butter Shrimp

Kosher salt goes straight onto the shrimp before they hit a screaming-hot skillet, so this dish is off the table for an Added Salt approach right out of the gate. Beyond that seasoning step, the sauce itself is a quick pan reduction of white wine and fresh lemon juice, deglazed with the garlic and finished glossy and emulsified once it's off the heat. Sweet, plump shrimp cook fast — just a minute or two per side — so they stay tender rather than rubbery, then get tossed back in with a shower of chopped parsley right at the end. It's a fast, elegant skillet dinner built for garlic lovers, but the added salt used in the seasoning step means this particular recipe isn't one we can call compliant for a no-added-salt kitchen.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes
2 tbsp olive oil
5 cloves garlic, minced
⅓ cup dry white wine
2 tbsp fresh lemon juice (from about 1 lemon)
3 tbsp dairy free butter, cut into pieces
3 tbsp fresh parsley, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
2
Heat 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 each shrimp and cook for 30 to 60 seconds more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate and set aside.

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