Low Sugar Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy butter-wine sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Every bit of flavor here comes from real, whole ingredients — garlic-infused olive oil, dry white wine, fresh lemon juice and zest, a knob of butter — with absolutely nothing sweet added to the mix. That matters more than you might think, because plenty of restaurant-style shrimp dishes sneak in honey, sugar, or sweet marinades to round out the sauce. Here, the balance comes entirely from the acidity of the lemon, the richness of the butter, and the heat of the red pepper flakes. The technique is straightforward: sear the shrimp fast, build a quick pan sauce, and toss everything together so each piece is coated in that glossy, savory reduction. Fresh parsley and sliced scallion greens scattered over the top add color and a clean, herby finish. Serve it straight from the skillet with lemon wedges and good crusty bread, or spoon it over rice to catch every drop of the sauce.
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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 garlic-infused olive oil
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp unsalted butter
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp fresh flat-leaf parsley, roughly chopped
- 4 scallions, green tops only, thinly sliced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season evenly with the salt and black pepper.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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