BHA & BHT Free Paleo Garlic Shrimp
Garlicky, bright, and just spicy enough to keep things interesting, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thin-sliced garlic blooms slowly in extra-virgin olive oil with a pinch of red pepper flakes, building a fragrant base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice pull everything together into a light, glossy sauce that clings to every piece. Because every ingredient here is whole and unprocessed — fresh seafood, real citrus, herbs straight from the bunch — you sidestep the synthetic preservatives like BHA and BHT that sneak into bottled sauces, seasoning blends, and packaged shortcuts. That's the quiet win of cooking from scratch: the ingredient list is short, readable, and exactly what it says it is. Serve it straight from the skillet with lemon wedges and nothing gets lost in translation.
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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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