Artificial Flavors Free Lemon Shrimp
Bright, garlicky, and finished with a glossy butter sauce, this shrimp dish delivers serious restaurant energy with nothing but clean, whole ingredients. Every bit of flavor here comes from real sources — fresh lemon juice, lemon zest, dry white wine, and garlic-infused olive oil — so there's no need to reach for anything with a suspicious ingredient list on the back of the bottle. The technique is straightforward: sear the shrimp hot and fast, build a quick pan sauce, then bring it all together in under ten minutes. Scallion greens and fresh flat-leaf parsley add a pop of color and herby brightness right at the finish. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did. Serve it straight from the skillet with lemon wedges on the side and something good 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
- 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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