Dairy Free Garlic Butter Shrimp
Garlicky, buttery shrimp that's completely free of dairy sounds like it shouldn't be possible, but this skillet dinner pulls it off beautifully. The secret is a glossy pan sauce built from dry white wine, fresh lemon juice, and dairy-free butter that gets swirled off the heat until it's silky and emulsified — no cream, no compromise. Five cloves of minced garlic go into the same pan after the shrimp are seared, picking up all those browned bits and turning deeply fragrant before the wine hits. Each shrimp gets just a minute or two per side over high heat, so they stay tender and juicy rather than rubbery. A finish of fresh parsley and a squeeze of lemon brightens the whole dish and makes it feel restaurant-worthy. This recipe serves four and comes together in well under 30 minutes, making it an easy weeknight win that nobody at the table will suspect is missing a single thing.
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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
- 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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