Caffeine Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a glossy butter sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The shrimp are seared quickly over high heat until just pink and opaque, then tossed in a pan sauce built from white wine, fresh lemon juice, and lemon zest — layers of flavor that come together in minutes. Garlic-infused olive oil does the heavy lifting on aromatics, giving every bite that savory depth without any fuss. A swirl of butter at the end pulls the sauce into something silky and restaurant-worthy, and the scallion greens and fresh parsley keep it feeling light and vibrant. For anyone steering clear of caffeine, this recipe is a natural fit — every ingredient on the list is completely free of coffee, tea, or any hidden stimulants that sometimes sneak into sauces and seasonings. Serve it straight from the skillet with extra lemon wedges and good 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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