Honey 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 is the kind of weeknight dinner that feels far more impressive than the effort it takes. The sauce builds in layers — seared shrimp leave behind golden bits in the pan, dry white wine lifts them up, and fresh lemon juice and zest bring a clean, citrusy punch before butter pulls everything together into something silky and restaurant-worthy. Scallion greens and chopped parsley go in at the very end, keeping their color and freshness intact. For anyone avoiding sweeteners, this recipe is a natural fit — there's no glaze, no drizzle, and no hidden syrup anywhere in the ingredient list. The flavor comes entirely from good olive oil, wine, and real citrus, which means nothing is masked and every bite tastes exactly like what it is. Serve it straight from the skillet with extra lemon wedges and something to soak up that sauce, because leaving any of it behind would be a genuine shame.

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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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