Seed Oil Free Lemon Garlic Shrimp
Bright, garlicky, and finished with a glossy butter-lemon pan sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. The key to keeping it clean is the garlic-infused olive oil — a pure, single-ingredient fat that replaces the canola or vegetable oils that sneak into so many restaurant-style seafood dishes. No seed oils means no refined industrial fats, just real olive oil doing what it does best: carrying flavor and standing up beautifully to high heat. A splash of dry white wine deglazes the pan and picks up all those caramelized bits, while fresh lemon juice, lemon zest, and a knob of unsalted butter pull the sauce together into something silky and bright. The shrimp cook fast — just a couple of minutes per side — so the whole thing comes together before you've even set the table. Scallion greens and fresh parsley scattered over the top add color and a little herby lift that makes the plate look like it came out of a coastal bistro. 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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