Wheat 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. Every ingredient here is naturally free of wheat — no flour dredge, no breadcrumbs, no thickeners hiding in the sauce — just clean, simple components that let the shrimp shine. The technique is straightforward: a quick sear to get that gorgeous pink curl, then a pan sauce built from white wine, fresh lemon juice, and lemon zest that comes together in minutes. Garlic-infused olive oil does the heavy lifting on flavor without any of the fuss, and a swirl of butter at the end gives the sauce that restaurant-quality gloss. Scallion greens and fresh parsley stirred in at the finish add color and a little brightness that makes the whole plate pop. Serve it straight from the skillet with lemon wedges alongside, and have some rice or roasted vegetables ready 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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