Gelatin Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a glossy butter-lemon sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The sauce builds in layers — white wine reduced down in the same pan, then lemon juice and zest stirred in before a knob of butter pulls everything together into something silky and restaurant-worthy. Scallion greens and fresh parsley go in at the very end, keeping the whole dish vibrant and fresh-tasting rather than heavy. For anyone avoiding gelatin, this recipe is naturally in the clear — every component is a whole, recognizable ingredient with no hidden thickeners or stabilizers to second-guess. Shrimp cook fast, so the key is getting them into a single layer in a hot pan and not fussing with them until they're ready to flip. The result is perfectly tender, never rubbery, and coated in a sauce you'll want to mop up with crusty bread. Serve it straight from the skillet with extra lemon wedges and it disappears in minutes.

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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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