Low Sugar Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

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. Every ingredient here is doing real work — dry white wine reduces into a savory base, fresh lemon juice and zest bring sharp citrus lift, and a swirl of unsalted butter pulls it all into something silky and restaurant-worthy. Because the flavor comes entirely from quality aromatics and technique rather than any sweeteners or sugary shortcuts, this is a genuinely clean, no-compromise plate. Garlic-infused olive oil does the heavy lifting on depth, so there's no need to reach for anything processed or label-check anything at the store. The scallion greens and fresh parsley scattered in at the end keep it feeling light and vibrant rather than heavy. Serve it straight from the pan with lemon wedges and good bread to catch the sauce, and it's honestly hard to believe something this satisfying came together so fast.

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Ingredients

4 servings

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
½ tsp kosher salt
¼ tsp black pepper
¼ tsp red pepper flakes
3 tbsp garlic-infused olive oil, divided
½ cup dry white wine
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp unsalted butter
4 scallions, green tops only, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels, then season all over with the salt, black pepper, and red pepper flakes.
2
Heat 2 tablespoons of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and curled at the edges. Flip with tongs and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer the shrimp to a plate.

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