Eggless 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 right from the start, and a splash of dry white wine deglazes all those savory browned bits into a pan sauce that practically makes itself. Fresh lemon juice and zest keep everything lively, while the butter swirled in at the end gives the sauce that restaurant-quality sheen. Shrimp dishes can sometimes lean on egg-based coatings or batters to build texture, but here the technique does all the work — a quick sear in a hot skillet gets you perfectly pink, tender shrimp without any of that. Parsley and sliced scallion greens scattered over the top add a pop of color and freshness that makes the whole plate look stunning. Serve it straight from the pan with lemon wedges and some crusty bread to soak up every last drop of that 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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