Oats Free Lemon Shrimp
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 combination of white wine, fresh lemon juice, and lemon zest builds a pan sauce with real depth, while the scallion greens and parsley keep everything feeling fresh and vibrant. Every single ingredient here is naturally free of oats — no grains, no fillers, no thickeners hiding in the sauce — just clean, simple components that come together beautifully. For anyone navigating an oat sensitivity or intolerance, seafood dishes like this are often a safe harbor, and this one delivers on flavor without any compromise. The trick is getting the shrimp perfectly cooked before pulling them from the pan, then letting that reduced wine and butter sauce do all the heavy lifting. Serve it straight from the skillet with extra lemon wedges and a piece of crusty bread on the side (if your diet allows), or keep it light over rice or greens.
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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.
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