Fructose Free Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

5.0

(24)

Bright, buttery, and packed with bold flavor, this skillet shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce comes together from a quick white wine reduction finished with lemon juice, lemon zest, and a swirl of butter — simple building blocks that create something genuinely glossy and restaurant-worthy. Managing fructose can make sauces and marinades tricky, since garlic and onion are common culprits hiding in so many recipes. Here, garlic-infused olive oil delivers that deep, savory backbone without the fructans found in whole garlic cloves, and only the green tops of scallions are used, which are much better tolerated than the bulb. The result is a dish that's full of flavor without the digestive worry. Fresh parsley and a squeeze of lemon at the end keep everything tasting vibrant and clean. Serve it straight from the pan while the sauce is still shimmering — it's that good.

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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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