Brazil Nut Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks impressive but comes together in minutes with a handful of clean, whole ingredients. 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. The splash of dry white wine and fresh lemon juice at the end creates a light pan sauce that clings to every shrimp without any cream, butter, or thickeners — keeping things naturally grain-free and ancestral-diet friendly. Patting the shrimp dry before cooking is the small step that makes a big difference, giving you that satisfying sear rather than a steamed result. Fresh parsley scattered over the top at the finish adds color and a clean herbal note that balances the richness of the oil. Serve it straight from the skillet with extra lemon wedges and you've got a restaurant-quality plate that fits your eating style without any compromise.
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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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