Ginger Free Lemon Garlic Shrimp
Bright, buttery, and loaded with garlicky citrus flavor, this skillet shrimp is the kind of weeknight dinner that feels way more impressive than the effort involved. Garlic-infused olive oil does the heavy lifting on aromatics, while a splash of dry white wine deglazes the pan and builds a glossy, restaurant-worthy sauce in minutes. A hit of red pepper flakes adds just enough warmth, and fresh lemon juice plus zest keep every bite tasting clean and vibrant. For anyone navigating a ginger sensitivity, shrimp dishes can be a minefield — so many recipes lean on it as a default seasoning — but every ingredient here is straightforward and easy to verify. The finishing touches of flat-leaf parsley and sliced scallion greens add a pop of color and freshness without any hidden surprises. Serve it straight from the pan with extra lemon wedges and something good to soak up 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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