Black Pepper Free Paleo Garlic Shrimp
Garlicky, bright, and deeply satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Six cloves of thinly sliced garlic bloom in shimmering olive oil alongside red pepper flakes, building a fragrant, golden base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice pull everything together into a light, silky sauce that clings to every piece. For anyone navigating a black pepper sensitivity, this recipe is a genuine find — the heat comes entirely from red pepper flakes, so you get that subtle kick without the ingredient you're avoiding. The shrimp cook fast and stay tender, and the whole thing comes together in one skillet with no complicated steps. Finished with a scatter of fresh parsley and a squeeze of lemon at the table, it's clean, paleo-friendly, and genuinely delicious.
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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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