Whole 30 Lemon Garlic Shrimp

Total time20 min

Prep time10 min

Cook time10 min

Succulent shrimp get a quick sear in garlic-infused olive oil with a kick of red pepper flakes, turning pink and opaque in just a few minutes per side. A bright, glossy pan sauce comes together with fresh lemon juice and zest, clinging to every piece of shrimp for that classic garlic-lemon flavor. Finished with a scatter of chopped parsley and sliced scallion greens, this dish feels bright, fresh, and restaurant-worthy without any fuss. It comes together fast enough for a weeknight dinner but tastes special enough for company. Serve it with extra lemon wedges for squeezing, and it's a reliable, whole-foods-friendly option to add to your Whole30 rotation.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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