Fructose 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 delivers serious restaurant energy with very little effort. The key to keeping it fructose-friendly is in the details — garlic-infused olive oil brings all that savory depth without the actual garlic cloves, and only the green tops of scallions are used, both of which are classic low-fructose swaps that don't sacrifice a drop of flavor. Dry white wine reduces down with fresh lemon juice and zest to create a sauce that's tangy and rich at the same time, and a couple tablespoons of butter swirled in at the end give it that silky, glossy finish you'd expect from a proper pan sauce. The shrimp themselves cook in just a few minutes per side, so the whole thing comes together fast without any guesswork. Serve it straight from the skillet with lemon wedges on the side and you've got something that feels genuinely special on a weeknight plate.

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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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