Xanthan Gum Free Lemon Shrimp
Bright, garlicky, and finished with a silky lemon-butter pan sauce, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. The sauce comes together entirely from white wine, fresh lemon juice and zest, and a couple tablespoons of butter — no thickeners, no stabilizers, just real ingredients doing exactly what they're supposed to do. That makes it a natural fit for anyone avoiding xanthan gum, since there's genuinely nothing here that would typically sneak it in. Garlic-infused olive oil does the heavy lifting on flavor, so you get that deep, savory backbone without needing to mince a single clove. A quick sear over high heat keeps the shrimp tender and just barely pink at the edges, while the pan sauce reduces into something glossy and restaurant-worthy in under five minutes. Scallion greens and fresh parsley stirred in at the end add a pop of color and freshness that makes the whole plate sing. Serve it straight from the skillet with lemon wedges and something good 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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