Emulsifier Free Lemon Shrimp
Bright, garlicky, and finished with a silky pan sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce comes together from white wine, fresh lemon juice, lemon zest, and a swirl of butter — nothing processed, nothing hidden, just clean ingredients doing exactly what they're supposed to do. For anyone navigating emulsifier-free eating, store-bought sauces and marinades are often a minefield of additives, which makes a from-scratch pan sauce like this one genuinely refreshing. The butter melts right into the reduced wine and lemon to create that glossy, restaurant-style coating without a single stabilizer or additive in sight. Scallion greens and fresh parsley go in at the very end, keeping their color and brightness while adding a little herby lift to every bite. Serve it straight from the skillet with lemon wedges alongside and maybe some crusty bread to catch every last drop of that sauce.
About FigFig 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!