High Fructose Corn Syrup 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 involved. Every ingredient here is exactly what it sounds like — fresh shrimp, real lemon juice, dry white wine, and unsalted butter — with zero processed sweeteners hiding in the mix. That matters more than you might think, because bottled sauces, marinades, and even some pre-seasoned seafood products are notorious for sneaking in corn syrup derivatives. Cooking from scratch with whole ingredients like these is the cleanest way to sidestep that entirely. The technique is straightforward: sear the shrimp hot and fast so they stay tender, then build a quick pan sauce with the wine and lemon that reduces into something genuinely restaurant-worthy. A finish of fresh parsley and sliced scallion greens adds color and a little brightness that ties everything together. Serve it straight from the skillet with lemon wedges and good crusty bread, and dinner is done.
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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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