Barley 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 it takes. The garlic-infused olive oil does the heavy lifting on flavor without any grains or grain-derived ingredients sneaking into the pan — making it a naturally clean choice for anyone navigating a barley-free lifestyle. A splash of dry white wine deglazes all those golden bits from the skillet, and fresh lemon juice plus zest keep the whole thing tasting alive and vibrant. Scallion greens and flat-leaf parsley go in at the very end, adding a pop of color and freshness that makes the dish look like it came out of a restaurant kitchen. The technique is straightforward — sear the shrimp hot and fast, build the sauce in the same pan, and toss everything together right before serving. Squeeze an extra lemon wedge over the top and you've got a plate that's as satisfying to look at as it is to eat.

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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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