Low Sugar Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes into a fragrant, golden base that coats every piece of shrimp in serious flavor. Dry white wine and fresh lemon juice deglaze the pan into a light, silky sauce that tastes like it belongs at a coastal restaurant — not a Tuesday night at home. Because the ingredient list is naturally free of any sweeteners, there's no need to scrutinize labels or swap anything out; the dish is simply built that way from the start. Shrimp cook fast, the sauce comes together in minutes, and a handful of fresh parsley scattered over the top makes it look like you actually tried. Serve it straight from the skillet with lemon wedges and something to soak up that pan sauce, and dinner is done.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¼ cup dry white wine
- 1 tbsp fresh lemon juice
- ½ tsp kosher salt
- 3 tbsp fresh flat-leaf parsley, roughly chopped
For serving
- lemon wedges, for serving
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels and season with the kosher salt.
- 2
Heat the olive oil in a 12-inch skillet over medium heat until the oil shimmers. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic at this volume can brown quickly.
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