Cashew Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this skillet shrimp is the kind of dish that looks like it came from a restaurant but comes together in minutes on your stovetop. A generous pour of olive oil carries thinly sliced garlic and red pepper flakes until they turn golden and fragrant, building a deeply savory base before the shrimp ever hit the pan. A splash of dry white wine and fresh lemon juice go in at the end, reducing into a light, glossy pan sauce that clings to every piece. The shrimp cook fast — just a couple of minutes per side — so the key is having everything prepped and ready before you turn up the heat. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden nut-based fillers sneaking into your meal. Fresh parsley and a squeeze of lemon at the table keep things vibrant and fresh. Serve it straight from the skillet while it's still sizzling for maximum impact.
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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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