Eggless 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 like it came from a restaurant kitchen. The combination of dry white wine, fresh lemon juice, and lemon zest builds a pan sauce that is tangy and rich all at once, while a pinch of red pepper flakes keeps things lively. Garlic-infused olive oil does the heavy lifting on flavor without requiring you to mince a single clove, and the whole thing comes together in one skillet in just minutes. Because the recipe relies entirely on shrimp, butter, wine, and fresh aromatics, there are no hidden egg-based binders, coatings, or sauces to worry about — it is naturally free of eggs from start to finish. Scallion greens and fresh parsley stirred in at the end add a pop of color and a clean, herby finish that makes the dish look as good as it tastes. Serve it straight from the pan with crusty bread to soak up every last drop of that sauce, or spoon it over pasta or rice for something a little more substantial.

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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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