Juicy shrimp get a quick sear until they're pink and opaque, then rest while a skillet full of garlic turns golden and fragrant. A bright pan sauce comes together with fresh lemon juice, reduced down until it clings to every piece of shrimp, and a shower of chopped parsley finishes things off with a fresh, herby lift. The shrimp go back into that glossy sauce for a final toss, soaking up all that garlicky, citrusy flavor before hitting the plate. It's a fast, weeknight-friendly dinner that still feels special enough for company, especially with a pile of extra lemon wedges on the side. This one is a genuinely solid pick for a Whole30 kitchen, delivering big flavor without any fuss.
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Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
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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