Ginger Free Lemon Shrimp

Total time22 min

Prep time10 min

Cook time12 min

4.5

(9)

Bright, garlicky, and finished with a silky pan sauce, this shrimp dish is the kind of weeknight dinner that feels way more impressive than the effort involved. The sauce builds in layers — white wine deglazes the pan, then lemon juice and zest bring the citrus punch, and a swirl of butter ties it all together into something glossy and restaurant-worthy. Scallion greens and fresh parsley add a pop of color and freshness right at the end without overwhelming the delicate shrimp. For anyone avoiding ginger, seafood dishes can sometimes feel like a minefield since ginger sneaks into so many Asian-inspired sauces and marinades — but this recipe keeps things firmly in Mediterranean territory, relying on garlic-infused olive oil and lemon for its bold, clean flavor. The shrimp cook in just a few minutes per side, so the whole skillet comes together fast without sacrificing any depth. Serve it straight from the pan with extra lemon wedges and some crusty bread to soak up every last drop of that sauce.

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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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