Yeast 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 it requires. The sauce builds in layers — fragrant red pepper flakes bloomed in garlic-infused olive oil, a splash of dry white wine reduced until concentrated, then lemon juice and zest stirred in before a knob of butter pulls everything together into something silky and restaurant-worthy. Every single ingredient here is naturally free of yeast, which makes this a genuinely easy win for anyone navigating that restriction without having to hunt down specialty swaps or read a dozen labels. Shrimp cook fast and the technique is straightforward — a hot pan, a single layer, and a quick flip is really all it takes to get that perfect pink, opaque result. Fresh parsley and sliced scallion greens scattered over the top at the end add a pop of color and a little brightness that ties the whole plate together. Serve it straight from the skillet with lemon wedges on the side and something simple to soak up 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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