Celery 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. Garlic-infused olive oil does the heavy lifting on flavor, while a splash of dry white wine deglazes the pan and builds a sauce that's silky and deeply savory. A hit of fresh lemon juice and zest keeps everything lively, and the red pepper flakes add just enough warmth to make each bite interesting. For anyone navigating a celery allergy or sensitivity, this recipe is a genuinely clean option — every ingredient is straightforward, with no hidden aromatics or vegetable-based flavor bases that commonly sneak celery into seafood dishes. Scallion greens and flat-leaf parsley finish it off with color and freshness without introducing any of the usual suspects. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy it with crusty bread or over a bowl of pasta.
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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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