Soy 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 the heavy lifting on flavor 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 pat of unsalted butter swirled in at the end gives the sauce that silky, slightly thickened finish. Soy can sneak into a surprising number of seafood dishes through marinades, sauces, and even some butters, but every ingredient here is straightforward and easy to verify. Scallion greens and flat-leaf parsley scattered over the top add a pop of color and freshness that makes the whole plate look as good as it tastes. Serve it straight from the skillet with lemon wedges and 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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