Barley Free 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. The garlic-infused olive oil does the heavy lifting on flavor right from the start, and a splash of dry white wine deglazes the pan into something genuinely restaurant-worthy. Fresh lemon juice and zest cut through the richness of the butter, keeping every bite lively and clean. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any related ingredients — it's built entirely around seafood, aromatics, citrus, and a handful of pantry staples, so there's nothing hidden to second-guess. The shrimp cook in just a few minutes per side, and the whole sauce comes together in the same skillet, meaning fewer dishes and faster cleanup. Scattered parsley and sliced scallion greens add a pop of color and freshness right before serving. Have your lemon wedges ready — you'll want to squeeze a little extra over the top.
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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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