Almond Free 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 involved. The combination of dry white wine, fresh lemon juice, and lemon zest builds a pan sauce with real depth, while a finishing swirl of butter pulls everything together into something silky and restaurant-worthy. Scallion greens and chopped parsley add a pop of color and freshness right at the end, keeping the whole dish lively rather than heavy. For anyone navigating nut allergies, this recipe is naturally a safe bet — every ingredient is straightforward, with no almond flour, almond oil, or nut-based thickeners anywhere in sight. The technique is just as satisfying as the flavors: searing the shrimp undisturbed lets them develop a little color before a quick flip, so you get perfectly cooked, tender shrimp rather than rubbery ones. Serve it straight from the skillet with extra lemon wedges and some crusty bread to catch every drop of that sauce.

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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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