Celery 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 shrimp are seared quickly over high heat until just pink and curled, then tossed back into 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, so every bite carries that savory depth without any chopped alliums beyond the sliced scallion greens and fresh parsley stirred in at the end. For anyone navigating celery-free cooking, this recipe is naturally in the clear — no celery seed, celery salt, or hidden vegetable blends anywhere in the ingredient list. The sauce finishes with a swirl of butter that makes it silky and rich enough to mop up with crusty bread or spoon over rice. Serve it straight from the skillet with a few extra lemon wedges and it looks like something you'd order at a coastal bistro.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!