BHA & BHT 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. Every ingredient here is clean and straightforward — fresh shrimp, real lemon juice and zest, dry white wine, unsalted butter, and a handful of herbs — so there's no need to scrutinize labels for synthetic preservatives like BHA or BHT hiding in processed oils or pre-seasoned seafood. Garlic-infused olive oil does the heavy lifting on flavor, meaning you get that deep, savory backbone without any questionable additives. The technique is simple but smart: sear the shrimp hot and fast, build a quick pan sauce with the wine and lemon, then swirl in butter until it turns silky and rich. Scallion greens and fresh flat-leaf parsley go in at the very end, keeping their color and brightness intact. Serve it straight from the skillet with extra lemon wedges and something good to soak up every last 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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