Gluten 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 garlic-infused olive oil does double duty here — it builds deep savory flavor from the very first sizzle while keeping every ingredient in the pan naturally free of gluten. No flour, no thickeners, no swaps needed; the sauce gets its silky body from reduced white wine, fresh lemon juice, and a couple tablespoons of butter swirled in at the end. Shrimp cook fast, so the whole thing comes together in minutes, making it a genuinely stress-free option when you need something satisfying on the table quickly. A scatter of fresh parsley and sliced scallion greens adds a pop of color and a little brightness that balances the richness of the sauce beautifully. Serve it straight from the skillet with lemon wedges on the side, and don't skip the crusty-free dipping option — a bowl of rice or simple roasted vegetables soaks up every last drop of that pan 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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