Coconut 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 shrimp cook in garlic-infused olive oil with a pinch of red pepper flakes, then get a quick pan sauce built from dry white wine, fresh lemon juice, and a hit of zest that keeps everything tasting clean and vibrant. A couple tablespoons of butter swirled in at the end give the sauce that silky, restaurant-quality finish. Every single ingredient here is naturally free of coconut in any form — no coconut oil, no coconut milk, no hidden tropical fats — so you can cook with complete confidence. Scattered parsley and sliced scallion greens add a pop of color and freshness right before serving. This one is equally at home over pasta, spooned onto crusty bread, or plated alongside a simple green salad.
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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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