Rice 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 involved. The whole thing comes together in a single skillet, starting with a quick sear that locks in that satisfying snap and pink curl before the real magic happens in the pan drippings. A splash of dry white wine deglazes all those savory browned bits, then fresh lemon juice, lemon zest, and a knob of butter swirl together into a sauce that's tangy, rich, and just a little silky. Scallion greens and chopped parsley go in at the end, keeping everything fresh and vibrant rather than heavy. For anyone avoiding rice and the starchy sides that usually anchor a shrimp dish, this recipe is genuinely freeing — the sauce is so good you'll want crusty bread or a simple green vegetable alongside instead. Serve it straight from the skillet with extra lemon wedges and it's the kind of meal that disappears fast.

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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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