Artificial Food Coloring Free Lemon Shrimp
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 exactly what it says it is — fresh lemon juice, real herbs, dry white wine — so there's no need to squint at a label hunting for synthetic dyes or artificial color additives hiding in a spice blend or sauce packet. The garlic-infused olive oil does the heavy lifting on flavor, and a hit of red pepper flakes adds just enough warmth to keep things interesting. Cooking the shrimp in a single layer and pulling them the moment they turn opaque is the move that keeps them tender rather than rubbery. The pan sauce comes together in minutes by deglazing with white wine, then swirling in butter and fresh lemon until everything turns silky and bright. Scallion greens and flat-leaf parsley stirred in at the end add color and freshness the natural way. Serve it straight from the skillet with lemon wedges and something good to soak up every drop of 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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