Lupin 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 shrimp are seared quickly over high heat so they stay tender and juicy, then tossed in a pan sauce built from dry white wine, fresh lemon juice, and a hit of zest that keeps every bite lively. Garlic-infused olive oil does the heavy lifting on flavor without requiring any chopping, and a pinch of red pepper flakes adds just enough warmth to keep things interesting. For anyone navigating lupin avoidance, this recipe is naturally a safe choice — there's no flour, no legume-based coating, and no filler ingredients that could sneak in a problem. The ingredient list is clean and straightforward, which means you can focus on technique rather than label-reading. Fresh parsley and sliced scallion greens scattered over the top at the end add color and a mild oniony brightness that rounds out the whole plate. Serve it straight from the skillet with lemon wedges and good crusty bread, or spoon it over rice to catch every 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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