Mustard 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 way more impressive than the effort it takes. The garlic-infused olive oil does serious flavor work right from the start, and a splash of dry white wine deglazes all those savory browned bits into a pan sauce that's genuinely restaurant-worthy. Fresh lemon juice and zest keep everything tasting clean and vibrant, while a finishing scatter of parsley and scallion greens adds color and a little bite. For anyone navigating a mustard allergy or sensitivity, this recipe is a natural fit — there's no mustard in the marinade, the sauce, or hiding in any condiment, which is more than you can say for a lot of shrimp dishes that sneak in prepared sauces or spice blends. The technique is straightforward: sear the shrimp fast, build the sauce in the same pan, and toss everything together at the end so nothing overcooks. Serve it straight from the skillet with extra lemon wedges and some crusty bread 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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