Artificial Flavors Free Paleo Garlic Shrimp
Garlic shrimp done right is one of those dishes that feels restaurant-worthy but comes together in a single skillet with barely any effort. What makes this version stand out is how clean and honest every ingredient is — real garlic, good olive oil, fresh lemon juice, and a splash of dry white wine create a pan sauce that's bold and bright without relying on anything artificial to get there. For anyone navigating labels and ingredient lists at the grocery store, this recipe is a genuine relief: every component is whole and recognizable, nothing synthetic hiding in a spice blend or bottled shortcut. The technique is simple but smart — letting the garlic go slowly in olive oil until it's pale golden and fragrant builds a deep, savory base before the shrimp ever hit the pan. A quick flip, a pour of wine and lemon, and you're done in minutes with shrimp that are perfectly pink and coated in that glossy, garlicky sauce. Fresh parsley and a squeeze of lemon at the end keep everything tasting alive and vibrant. Serve it straight from the skillet and don't let a single drop of that sauce go to waste.
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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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