Oats 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 white wine, fresh lemon juice, and lemon zest — every element pulling its weight. Garlic-infused olive oil does the heavy lifting on flavor without requiring you to mince a single clove, and a hit of red pepper flakes keeps things lively without overwhelming the citrus. For anyone navigating an oat-free lifestyle, this recipe is naturally a worry-free choice — there's nothing here that sneaks in grain-based thickeners or hidden fillers, just clean, whole ingredients from start to finish. Scallion greens and fresh flat-leaf parsley scattered over the top at the end add color and a little herby freshness that makes the whole plate pop. Serve it straight from the skillet with lemon wedges on the side, and don't skip the crusty bread (or rice, or pasta) to soak up every last 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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