Citric Acid Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy butter sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The flavor comes from garlic-infused olive oil, a splash of dry white wine reduced right in the pan, and a hit of fresh lemon juice and zest that keeps everything lively without relying on any processed additives or preservatives. For anyone avoiding citric acid — the synthetic kind that turns up in packaged sauces, marinades, and seasoning blends — this recipe is a genuinely clean option because every ingredient is whole and straightforward. The shrimp cook fast over high heat, picking up a little color before getting tossed back into that pan sauce until they're just coated and glossy. A finish of fresh parsley and sliced scallion greens adds color and a mild oniony bite that pulls the whole plate together. Serve it straight from the skillet with crusty bread or over rice to catch every drop of that buttery, wine-laced 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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