Seed Oil Free Lemon Shrimp
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 involved. The key to keeping it free from industrial seed oils is the garlic-infused olive oil, which does double duty — adding richness and depth without a drop of canola, soybean, or vegetable oil in sight. A splash of dry white wine deglazes the pan and lifts all those caramelized bits into the sauce, while fresh lemon juice and zest cut through the butter with just the right amount of brightness. Scallion greens and flat-leaf parsley go in at the very end, keeping their color and freshness rather than wilting into the background. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a plate of perfectly pink, just-cooked shrimp. Serve it straight from the pan with extra lemon wedges and good crusty bread, or spoon it over rice to soak up every last drop of that sauce.
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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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