Yeast 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 requires. Every ingredient here is naturally free of yeast — no bread, no vinegar, no fermented anything — so it fits the restriction without any substitutions or workarounds. The sauce builds from dry white wine reduced down with fresh lemon juice and zest, then swirled with butter until it turns silky and rich, coating every shrimp in something genuinely craveable. Garlic-infused olive oil does the heavy lifting on flavor without any of the usual concerns about hidden additives, and the scallion greens and parsley keep things fresh and vibrant right at the finish. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a plate that honestly looks like it came out of a coastal restaurant. Serve it straight from the pan with extra lemon wedges and something simple on the side, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!