Celery Free Paleo Garlic Shrimp
Garlicky, bright, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. 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 even 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 plump, perfectly cooked shrimp. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, with no hidden aromatics or mirepoix blends to second-guess. Fresh parsley and lemon wedges at the end keep the flavors clean and vibrant. Serve it straight from the pan while it's still sizzling.
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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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