Almond Free 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 until they turn fragrant and golden, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice then pull everything together into a light, glossy sauce that clings to every piece. Tree nut concerns are genuinely a non-issue here — the ingredient list is clean, whole-food, and completely free of any nut-based oils or flours that sometimes sneak into restaurant-style seafood dishes. Patting the shrimp dry before cooking is the small step that makes a real difference, helping them sear rather than steam so you get that satisfying pink, slightly caramelized edge. Fresh parsley scattered over the top at the end keeps the flavors lively and the color gorgeous. Serve it straight from the skillet with lemon wedges and you've got a dish that looks like it came from a coastal trattoria.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!